Rustic Apricot Tart

We ate quite a few of those delicious Bergeron apricots while in France, and back home, I was craving for more. So I made this ridiculously easy rustic apricot tart. This is the only free-form tart I've ever made, but I've made it several times, so it's quite a favourite. Once you've got the pastry out of the way, it's really just the matter of piling the fruit on top of it.

Note that this is just as lovely, if not better, on the following day. The apricot might look slightly worse for wear, but the pastry improves from some standing, as the moisture in the air makes it nicely crumbly and soft.

Delicious with either a scoop of vanilla ice cream or a dollop of whipped cream.

Rustic Apricot Tart
(Aprikoosipirukas)
Serves six to eight



Pastry:
150 g unsalted butter, at room temperature
100 g caster sugar
1 large egg
a pinch of salt
250 g all purpose/plain flour
0.5 tsp baking powder

If using a food processor, place sugar, salt, baking powder and flour in the processor and blitz to combine. Add butter and process until fine crumbs form. Add the egg, pulse couple of times until the mixture looks moist. Take out of the processor and knead with your hands until combined. Press into a flat disk.
Place the pastry on a baking sheet covered with parchment paper and a light dusting of flour. Roll out into something reminding you of a circle, about 5-6 mm (1/3 inch) thick.

Topping:
10-12 large apricots, stoned
100 ml all-purpose/plain flour (just under a cup)
100 ml caster sugar (just under a cup)
100 ml ground almonds/almond meal (just under a cup)

Mix flour, sugar and ground almonds until combined, pour into the middle of the pastry circle, leaving about 5 cm (2 inches) clean border around it.
Now layer the apricots of top, making about three layers, each one smaller than the one just under it.
With the help of the baking paper and floured hands, fold the edges of the pastry over the apricots (see the picture below).
Bake in a preheated 200 C / 400 F oven for about 20-25 minutes, until the apricots are soft and the pastry golden brown and cooked.
Remove from the oven, let cool a little and then gently transfer onto a cake plate.