Apricot Upside-Down Tart

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This tart was so delicious that, when tried for the first time, two of us ate the whole thing in 20 minutes flat. It should be called ‘apricot face-down tart’ for the memory of lying on the grass groaning in post-piggish discomfort.

This tart has a rich, sweet pastry that can prove problematic when handling, so you’ll need to have a couple of sheets of baking paper to help you to roll it out without breaking the dough.