From Nigel's Kitchen Table
Apricot Streusel Tart
A sweet pastry tart filled with fresh apricots and topped with a buttery cinnamon streusel crumb.
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Apricot streusel tart makes a simple but delicious treat during the apricot season. I love the cinnamon, streusel that tops this apricot filled sweet pastry tart.
I like to make my own sweet shortcrust pastry for this recipe, it’s not difficult to make, although it can be a little time consuming when it comes to chilling the dough…but so worth it!
If you like the sound of this recipe, you might also like my apricot semolina galette, apricot cinnamon cake, or my apricot stilton scones recipes.
Recipe Highlights
- EASE: easy.
- TASTE: a sweet pastry tart filled with tart apricots and a sweet topping.
- TEXTURE: a firm bite through the pastry to soft apricots, topped with crumbly streusel.
- SERVING: serve it with vanilla custard, ice cream, cream, or even just on its own.
- QUANTITY: 10 slices
- TIME: 1 hour 24 minutes
Ingredients
For this recipe all you need are these ingredients:
- Plain or all-purpose flour
- Butter
- Icing sugar plus for dusting
- Medium eggs
- Fresh apricots
- Brown sugar
- Ground cinnamon (optional)
- Whole oats (optional)
- Salt – I highly recommend adding salt to your doughs and pastry. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. I recommend using sea salt, Maldon Sea salt flakes or Cornish sea salt.
Variations
- Fruit: This recipe also works great with peaches, pears or apples.
- Spices: Try nutmeg, mixed spice or thyme
Nutrition
Serving: one tart slice
Storage and Freezing
Keeps in the refrigerator for up to 5 days.
Freezing: This tart can be frozen and simple defrosted in the fridge overnight or left on the kitchen work surface for a couple of hours.
Tools You’ll Need
Here is a list of some kitchen equipment that I use and recommend for this recipe.
- Measuring Spoons – I recommend these magnetic stainless steel measuring spoons for accurately measuring small quantities of ingredients. Their narrow shape fits comfortably inside most spice jars, while the magnetic handles keep the set neatly together for easy storage. You can find them and more of my favourite baking equipment in my Amazon Baking Essentials collection.
I like to use this type of pan for pies that I am going to serve out of the tin on a plate.
Baking beans are an essential item for blind baking, and help perfect pastry for all your favourite crusty pies, flans and tarts.
Recipe Card
Apricot Streusel Tart
INGREDIENTS LIST
Sweet pastry
- 400 g homemade or store bought sweet shortcrust pastry
Apricot filling
- 500 g fresh apricots
Streusel topping
- 100 g plain flour (all-purpose)
- 100 g butter (cold)
- 125 g light brown sugar
- 1 tsp ground cinnamon (optional)
- 50 g whole oats (optional)
Preparation
- Sweet shortcrust pastry: Gently roll the dough out until it is about 3-4 mm (1/8 inch) thick and 26 cm in diameter. Carefully roll the dough around the rolling pin and place it into a 23cm (9 inch) tart tin.
- Gently press the dough into the corners and up the sides. There will be some overhang on the edges. Leave this hanging for now and place it in the freezer or or the fridge for 30 minutes to rest.
- Preheat the oven to 180°C fan / 400°F / Gas 6.
- Streusel topping: If you have a food processor, place the flour, butter and spices into the bowl and process, using the steel blade, until crumbs begin to form. Then add the oats.To make it by hand, place the flour in a bowl and use your fingertips to work the butter into the flour to create a fine crumb mix. Then add the sugar, spices and oats.
- Blind baking the tart shell: After 30 minutes, remove from the fridge and trim the top edge with a knife and prick the base with a fork.
- Line the pastry case with greaseproof or baking paper. Fill with baking beans and bake blind for 15 minutes, then remove the beans and baking paper and continue baking for another 3 minutes to dry out the base. Remove from the oven and allow to cool.
- Assembly: Wash and cut the apricots in half, removing the stone from the center. Place the apricot halves onto the base of the pre-baked tart shell and sprinkle over the streusel mix.(I flattened my apricots but you can also leave them standing upright and the top will be more rustic with them poking through the streusel)
- Baking: Place the tart back in the oven and bake for a further 20 minutes until the top of the tart is golden.
- Once baked leave to cool and serve dusted with icing sugar.
FROM MY KITCHEN TO YOURS
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