Rustic Apricot Tart
French Rustic Tarts are just so charming.
I was really excited when Lauren created a new recipe with Apricots which is my favorite Summer fruit (If you have not noticed already).
For a little “gourmandise” I might have added a drizzle of Lavender Honey on the Hazelnuts (Made in Oregon, of course!).
Bon Appétit!
Rustic Apricot Tart
Homemade tart, made easy! A simple recipe to treat everyone at the dining table.
Equipment
Ingredients
- 1 shortcrust pastry (Homemade or Bought)
- 6 apricots
- 2 tbsp brown sugar (Light or Dark)
- 2 tbsp almond flour
- 1/4 cup (30 g) pine nuts
- 1/4 cup (30 g) hazelnut
- 1 tbsp lavender honey
Instructions
- Preheat oven at 350F/180C.
- Roll the shortcrust pastry on the Roul'Pat®, and place it on the Silpain®. Reserve in the refrigerator.
- Wash the abricots under cold water, towel dry and cut them into halves. Then, slice each halves up to the 3/4 into 6-8 slices each. Set aside.
- Take the Silpain® out of the refrigerator.
- In layers, add the sugar and then the almond powder.
- Place your apricots face down, and bring back the sides of the shortcrust pastry towards the center. Hold it gently within your hands.
- Spread your pine nuts and hazelnuts over the tart. Then, dizzle the lavender honey on top of the nuts.
- Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your tart from 30min).
- Once your tart is out of the oven, let it cool down for 10min and slide it onto a plate. Then, Serve and Enjoy!
YouTube Video
Nutrition
Calories: 266kcal | Carbohydrates: 38g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 230mg | Potassium: 193mg | Fiber: 3g | Sugar: 11g | Vitamin A: 674IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
