Apricot, Almond and Earl Grey Tart
Apricot, almond and Earl Grey are a great trio to put together. If you are making this tart out of season, I would suggest using good-quality tinned apricots. Alternatively, substitute any other stone fruit – plums are a good alternative in the colder months.
Ingredients
Serves 10
For the pastry
- 175g plain flour
- pinch of sea salt
- 115g cold butter, diced
- 50g caster sugar
- 1 egg, beaten
- 1 egg yolk
For the frangipane
- 150g caster sugar
- 150g soft butter
- 3 eggs
- pinch of sea salt
- 185g ground almonds
For the filling
- 4 tbsp apricot jam
- 5-7 large, ripe apricots, stones removed and each sliced into 8
- 3 tsp Earl Grey leaves, or 1 tea bag
- 1 tbsp Amaretto or other almond liqueur
Method
For the pastry
Rub together the flour, salt, cold butter and sugar in a bowl until the mixture has a breadcrumb-like texture (or blitz in a food processor). Gradually the beaten egg to form a soft, pliable dough. Wrap the dough in clingfilm and chill for 30 minutes.
Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin, leaving a little excess pastry to hang over the edges. Return to the fridge for 20 minutes.
Meanwhile, preheat the oven to 220C/200C fan/gas 7.
Line the pastry case with baking parchment and fill with baking beans (or rice). Sit the tart case on a baking sheet and bake for 5 minutes. Reduce the oven temperature to 180C/160C fan/gas 4 and bake the tart case for a further 15 minutes, until it starts to turn golden and become firm. Remove the baking beans and parchment, brush with the egg yolk and return to the oven for a further 5 minutes, until evenly golden. Remove from the oven and allow to cool slightly. When cool enough to handle, trim away the excess pastry with a sharp knife.
For the frangipane
Beat together the sugar and butter in a bowl until light and creamy. Add the eggs one at a time, beating well after each addition. Finally, mix in the salt and almonds.
For the filling
Spread 3 tablespoons of the apricot jam on the bottom of the pastry case, followed by the frangipane, then arrange the sliced apricots on top, in a circular formulation, to cover the whole tart. Bake for 40-45 minutes, until deep golden and the frangipane has just set in the centre. Remove from the oven and leave to cool on a wire rack for at least 15 minutes.
While the tart is cooling, bring 50ml of water to the boil then add the tea leaves or tea bag. Remove from the heat and allow to infuse for 6 minutes, then strain. Mix the tea in a bowl with the remaining tablespoon of apricot jam and the Amaretto or almond liqueur. Liberally brush the top of the tart a few times with this syrup (you might have some leftover). Leave to cool completely in the tin before removing, slicing and serving.
This apricot, almond and Earl Grey recipe from is Marcus' cookbook, New Classics. Get your copy here.
