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Apricot Streusel Tart

Apricot Streusel Tart

Preparation:16 minutes
Baking:38 minutes
Chilling:30 minutes
Total:1 hour 24 minutes
Servings: 10 slices
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.

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.
    Apricot Streusel Tart
  • Once baked leave to cool and serve dusted with icing sugar.
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KEYWORDS apricot recipes, cinnamon recipes, ginger, pastry recipes, tart recipes

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