There are plenty of apricot trees in the Ardèche and this fruit announces the summer.
- 150g flour
- 700g apricots
- 40g butter
- 40g caster sugar
- 1 egg yolk
- 2 tbsp water
1Heap the flour onto the table; make a hole in the middle and add the softened butter in small knobs. Work this with your hands; add the sugar, the egg yolk and a bit of water. Work the dough again and make a ball. Leave to rest for 1 hour.
2Butter and flour a cake mould and roll out the dough until it is about 3mm thick; cover the mould completely.
3Cut the apricots in halves, take out the stones and place the apricot pieces tightly onto the dough. Once the mould is full, sprinkle 2 tablespoons of sugar over the fruit.
4Preheat the oven to 180°C and bake the tart for about ½ hour. After this, take it out of its mould and leave to cool on a baking tray.
IMAGE © REGINA VON PLANTA
First printed in our sister publication France Today
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