there is one thing that - even if i am at the other end of the world - makes me feel like home. this apricot tart thats sweet and juicy is the smell of my childhood, something we ate almost every day, as long as the apricots were in season. and sometimes we coulnt wait for summer and used some out of the freezer.
of course it's best warm out of the oven (plus: we couldnt wait until it had cooled anyway and had to eat it as soon as it was out). as time went by i changed the recipe a tiny little bit, which was just adding some pistacios. it makes this simple tart a little fancy and i think the pistacio-green goes so well with the apricot. slather some whipped cream on top and you are in heaven. at least i am...
1 ready made shortcrust pastry, rolled out
about 800g apricots, halved & stoned & quartered
2 generous hands full of ground almonds
1,5 dl cream
1 tablespoon vanilla extract
2 tablespoons sugar
2-3 tablespoons of chopped pistacios
icing sugar for dusting
whipped cream, to serve
heat the oven to 200 c°
line a 28cm tart tin with the pastry and - working quickly - spread the ground almonds over the tart bottom. then arrange apricots in tart tin and bake in the oven for about 10 minutes.
mix eggs, cream, vanilla and sugar and pour evenly over the tart. return to the oven and bake for another 25-30 minutes until the filling has set and the tart starts to brown a little. i usually give it another 5 minutes with bottom heat in the oven to make sure the pastry is crunchy and lovely when it comes out of the oven.
let cool for 10 minutes, then sprinkle with the chopped pistacios and serve with some whipped cream.
fancy more recipes using fruit, veggies and herbs? - then head over to mele cottes blog, who is this weeks host for weekend herb blogging.