Apricot and almond tart

PATRICIA SOPER

CENTRAL OTAGO GOLD: The moist almond filling of this tart enhances the flavour of our wonderful southern-grown apricots. Serve it warm or at room temperature with cream or creme fraiche.

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Eating seasonally is now the clarion call of all international foodies.

Here in the south, probably because of our temperate climate and our enduring pioneering heritage, we adhere to this principal fairly closely, which makes fruit and vegetables more exciting when they come on stream.

The summer fruit season is now in full swing. This year apricots are a little later than usual but the floodgates have opened and plenty of excellent quality fruit is now available. Apricots are one of my favourite summer fruits. Their tangy flavour is perfect for puddings and pies, not to mention morning, afternoon and midnight snacking.

If you preserve fruit, and a lot of us still do, the apricot is one of the easiest fruits to handle. Because they are freestone and need no blanching, you can bottle a case in no time at all. They also make excellent jam and sauce.

Today's recipe is one that can be adapted to a variety of fruits but lends itself superbly to apricots. Plums are another option and I have also used cherries and peaches.

The filling, often referred to as frangipane cream, is a mixture of eggs and ground almonds. As it cooks it puffs and then firms. I have provided a recipe for the pastry but a commercial short crust is suitable.

There is no need to blind-bake the pastry shell in this recipe; the crust, filling and fruit are baked together – a real bonus for the busy cook.

It generously serves six people and, if served with ice cream, would probably serve eight.

Pastry ingredients

• 1 1/2 cups flour
• 1/4 tsp salt
• 1/2 cup caster sugar
• 60g cold cubed butter
• 2 large egg yolks or 3 medium ones
• 1/2 tsp vanilla essence

Method: Place flour, salt, sugar and butter in the processor.

Pulse until mixture resembles coarse breadcrumbs.Lightly beat yolks with vanilla then add to the mixture with motor running.

When mixture holds together, turn out on to a floured surface. Knead lightly into a ball. Roll out and line a 23cm tart tin with removable base. Refrigerate for one hour.

Almond filling ingredients

• 1 egg plus one extra yolk
• 50g softened butter
• 100g caster sugar
• 100g ground almonds
• 1 Tbsp brandy
• About 6 apricots
• 1 Tbsp extra caster sugar for topping

Method: Cream butter and sugar until pale. Add egg yolk and beat thoroughly.

Add remaining egg and beat again.

Beat in the almonds and brandy.

Spread mixture evenly over base of refrigerated pastry shell.

Halve the apricots and place lightly and evenly on the filling. If the apricots are large cut them into quarters.

Sprinkle the fruit with the extra caster sugar.

Place an oven slide on an oven rack just below centre and set oven at 190degC. Place tart on heated slide then cook for 15 minutes.

Reduce heat to 180degC and cook for another 15 to 20 minutes until filling is firm and golden.

- © Fairfax NZ News

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