Maroque's apricot tart
A real taste of summer
375g ready-rolled puff pastry
1 egg, beaten
500gm ripe apricots
70gm apricot jam
½ tsp orange blossom water
1 tbsp lemon juice
4 tbsp caster sugar
1. Preheat oven to 220 degrees, gas mark 7. Unroll the chilled pastry and cut out a circle 25cm in diameter. From the off cuts, make several strips 2cm wide to go around the edge of the pastry to form a rim.
2. Transfer the pastry to a lightly oiled baking tray.
Leaving a 2cm border all around the edge, prick the rest of the pastry with a fork.
Brush the unpricked border with beaten egg.
Place the pastry strips on it. Cutting the ends to be joined on the diagonal and pressing them neatly together. The strips will puff up when backed and act like a wall around the fruit.
Brush beaten egg all over pastry, including pricked area and blind bake for 15 to 20 minutes until golden and risen at the edges. Remove from the oven and prick the base again.
3. Cut the apricots into 4 or 6 segments, arrange them flesh side up on the pastry.
Put the jam, lemon juice and orange blossom water in a small bowl and stir well. Drizzle this all over the fruit to glaze. Sprinkle with caster sugar and bake for 20 minutes until the apricots are soft and slightly browned at the tips
4. Serve warm with cream.
Serves 4 to 8
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