It’s lovely being back in my own kitchen after almost six months away. Now it’s summer and there’s a luscious amount of stone fruits to eat. It is such a wonderful time of year to bake and stew and poach and enjoy the golden apricots and ripe deep red cherries and plums. Let’s not forget peaches and nectarines of both the white and yellow varieties. They are all too delicious for words.
And so I begin my summer break with the baking of a beautiful apricot tart.
I found this recipe in a November 1999 edition of Gourmet Traveller that I still have sitting on the shelves.
It called for blood plums, but I chose to use apricots instead, as they’re so prolific this time of year and it’s what I could get my hands on easily. I may try it with blood plums later in the season, however apricots and almonds are a flavour marriage and I went with that.
It’s quick and easy to make and delicious to eat. Let’s get to it!
You will need:
160g unsalted butter, softened
165g (2/3 cup) caster sugar
110g (3/4 cup) plain white flour
60g (1/2 cup) ground almonds
60g (1/2 cup) chopped almonds (I used flaked)
1/2 tsp ground cardamom
1 tablespoon of finely grated lemon rind
4 medium sized apricots, stoned and cut into quarters
2 tablespoons good quality runny honey (I used lovely Tasmanian leatherwood)
Preheat your oven to 180°C (or 170°C for fan forced)
Lightly brush one 35x11cm rectangle tart tray or 8 5×10 rectangle trays with removeable bases with butter and line the base/s with baking paper. If you don’t have rectangle, round is fine.
Now for the filling
Place butter and sugar into a mixing bowl and beat until light and creamy. Add eggs one at a time, beating well between each addition. When all the mixture is beautiful and smooth, fold the dry ingredients through until well combined.
Spoon mixture evenly across your tin/s and arrange the apricots in a line or other pattern down the tin/s. Drizzle the apricots with honey and place into the oven for 30-40 minutes until golden brown right across the top.
NOTE: If the outside starts to burn, turn the temperature down to allow the filling to cook gently to the centre without cremating the edges.
Serve warm with whipped cream or vanilla ice-cream – or both and let the fresh taste of summer apricots play beautiful music across your tastebuds.