Apricot tart with brown sugar & cinnamon pastry

The recipe Apricot tart with brown sugar & cinnamon pastry can be made in about 1 hour and 30 minutes. This recipe serves 6 and costs 86 cents per serving. This dessert has 304 calories, 3g of protein, and 20g of fat per serving. Head to the store and pick up apricots, demerara sugar, light muscovado sugar, and a few other things to make it today. This recipe is liked by 27 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by BBC Good Food. With a spoonacular score of 25%, this dish is not so excellent. Apricot-blackberry Puff Pastry Tart, Cinnamon-Sugar Pastry Pockets, and Apricot, Almond and Brown Butter Tart are very similar to this recipe.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 200C/180C fan/gas 6.Put the flour and cinnamon in a foodprocessor, then add the butter. Processto make fine crumbs. Reserve 2 tbsp ofthe sugar, then add the remainder andbriefly mix. Add the egg yolk and 1 tbspwater, then pulse to make a firm dough.Turn out onto a lightly floured surface andbriefly knead. Wrap in cling film and chillfor 30 mins.Toss apricots in the reserved sugar. Rollout pastry on a sheet of baking parchmentto a roughly 30cm round. Slide the paperand pastry onto a large baking sheet.Sprinkle the central 20cm with the polenta,then cover with apricot halves, cut sidesup. Flop edges of the pastry over theapricots, leaving the centre uncovered.Lightly beat egg white and brush over thepastry. Sprinkle with remaining sugar, thenbake for 30-35 mins until the pastry iscrisp and the apricots tender.

 

Step by step:

1. Heat oven to 200C/180C fan/gas

2. Put the flour and cinnamon in a foodprocessor, then add the butter. Processto make fine crumbs. Reserve 2 tbsp ofthe sugar, then add the remainder andbriefly mix.

3. Add the egg yolk and 1 tbspwater, then pulse to make a firm dough.Turn out onto a lightly floured surface andbriefly knead. Wrap in cling film and chillfor 30 mins.Toss apricots in the reserved sugar.

4. Rollout pastry on a sheet of baking parchmentto a roughly 30cm round. Slide the paperand pastry onto a large baking sheet.Sprinkle the central 20cm with the polenta,then cover with apricot halves, cut sidesup. Flop edges of the pastry over theapricots, leaving the centre uncovered.Lightly beat egg white and brush over thepastry. Sprinkle with remaining sugar, thenbake for 30-35 mins until the pastry iscrisp and the apricots tender.

Nutrition Information:

covered percent of daily need