Rustic Apricot, Walnut, and Rosemary Tart

It is a delicious summer sweet treat and an excellent option for those who don’t have or do not wish to use a baking tin/pan.

It is composed of a homemade shortcrust pastry, ground almonds, fresh apricots, brown sugar, walnut, and rosemary.

Ingredients for a large tart:

Shortcrust pastry:

• 300 g plain/all-purpose flour

• 150 g unsalted butter

• 40 g brown sugar

• 50 ml water

• 1 teaspoon of salt

Tart’s filling:

• About 10 organic apricots

• 60 g ground almonds

• 60 g brown sugar

• 1 dash lemon juice

Garnish:

• 12 g unsalted butter

• 1 tablespoon brown sugar

• 1 handful roughly chopped walnuts

• Ground cinnamon

Before starting the recipe, take out the butter and leave it at room temperature.

Instructions:

Shortcrust pastry:

1. In a large bowl, combine the flour, sugar, and salt. Add the butter cut into pieces. Using your hands, gently toss to coat the butter into the flour mixture.

2. Pour in the water bit by bit, and knead a few times, until it comes together into a cohesive ball. The dough should be homogeneous and not sticky. If it sticks too much, add a little more flour.

3. Wrap the dough in cling film/plastic wrap and place it in the fridge for at least 30 minutes. You can also make this dough the day before.

4. After the 30-minute wait, flour your work surface and dust the dough with flour, as well.

5. Using a rolling pin, Roll out the dough and transfer it to baking paper.

Filling and garnish:

1. Preheat the oven to 180°C/356°F.

2. Wash and cut the apricots into quarters.

3. In a small bowl, combine the ground almonds, brown sugar, then lemon.

4. Prick the base of the pastry case with a fork and spread the ground almonds mixture over the dough, leaving about 3 cm around the edges.

5. Arrange the apricots on the mixture and fold the dough's edges over the apricots in a free-form fashion, working your way around and creating pleats as you go.

6. Sprinkle brown sugar over the crusts and fruits, coarsely chopped walnuts and place small pieces of butter all over the place, and sprinkle with cinnamon.

7. Bake at 180°C/356°F for 40/45 minutes until the crust is golden.

8. Out of the oven, place a few sprigs of rosemary on top and serve.

Notes:

While still hot for more indulgence, this tart is excellent with a scoop of vanilla ice cream or a rosemary sorbet. Bon appétit!