Apricot and Hazelnut Tart
Apricots are in season for a very short time so make the most of them and whip up this easy, moreish tart to end a lovely summer meal. Keep sheets of pre-rolled butter puff pastry and a selection of roasted nuts in the freezer for spur of the moment desserts.
INGREDIENTS
2 sheets pre-rolled butter puff pastry
1 egg yolk (egg wash)
10 apricots
2 tablespoons chopped roasted hazelnuts for garnish
icing sugar for dusting
Filling
80 grams butter, soft but not melted
⅓ cup caster sugar
1 egg
80 grams hazelnuts, roasted and finely ground
1 tablespoon plain flour
¼ teaspoon sea salt
½ teaspoon ground ginger
METHOD
Preheat the oven to 180˚C.
Place the pastry on a flat baking sheet, egg washing one edge and joining the two together to make one large sheet. Brush a 1cm border around the pastry with egg wash and fold over, gently pressing the edges with a fork to seal. Chill or freeze until firm.
Filling: Put the butter, caster sugar and egg in a medium bowl and beat to combine. Stir in the hazelnuts, flour, salt and ginger. Cover and chill if not using immediately.
To assemble: Spread the hazelnut paste evenly over the base of the chilled pastry. Halve, stone and quarter the apricots and arrange on top of the filling then dust with icing sugar. Brush the pastry border with egg wash.
Bake for 20-25 minutes until the pastry is crisp and golden, turning the tray for evening browning. Remove from the oven and leave for 10 minutes before sliding the tart onto a flat plate or board.
To serve: Sprinkle the tart with hazelnuts and dust with icing sugar. Serve warm or at room temperature with softly whipped cream. Serves 8-10
If you want the apricots to have a glossy sheen, heat a couple of tablespoons of apricot jam and lightly brush over the cooked tart.
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