We had an abundance of perfectly ripe apricots a while back and whipped this up to celebrate. Baking fruit on top of puff pastry, with some ground almonds and a dusting of sugar is dead easy plus it brings out all the flavours and enhances the deliciousness.
Wine Suggestion: we think that these flavours go well with southern French botrytised wines, especially from Semillon and Sauvignon. Don’t go all out with a top named Sauternes Chateau as these will be too concentrated and rich, rather find smaller Chateau, second wines or little appellations like Cérons. Look for a purity of fruit and balance of freshness, but a lightness of being and not too rich.
Apricot Tart – to serve 8
- one pack of ready-rolled puff pastry
- 50g ground almonds
- 900g ripe apricots, halved and stoned
- 2 tbsp icing sugar
- maple syrup and cream to serve
Preheat oven to 220°C/Gas 7/Fan 200°C.
Unroll the pastry onto a slightly damp baking tray and sprinkle over the almonds. Arrange the apricots on top, tightly packed and right up to the edges of the pastry.
Dust with the icing sugar and bake for 20-25 minutes or until the sugar has started to caramelise.
Serve hot or warm with a drizzle of maple syrup and some cream if you like.
(Original recipe from BBC Good Food)