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.


First printed in our sister publication France Today

Want more mouth-watering recipes? Order this wonderful book by clicking the link below!


Please enter your comment!
Please enter your name here