Apricot Tart

Recipe from Tart London

Any pudding with a nutty, biscuity base, in my opinion will always goes down well. My sister made this tart in September at the end of apricot season and it was truly delightful. The aforementioned biscuity crust is a combo of chocolate hobnobs and roughly chopped hazelnuts and almonds mixed with melted butter which you can then leave to set in the fridge. It’s super easy as well as being versatile – any seasonal fruit will work with the mascarpone – peaches and nectarines in summer and Victoria plums in autumn. I’ve made similar in winter, when fresh fruit is lacking sub out the cream and fruit entirely and add a layer of caramel followed by dark chocolate – very rich, but seriously good.

Ingredients

150g chocolate hobnobs

100g almonds, toasted

100g hazelnuts, toasted

150g butter

1 tsp sea salt

 500g apricots, quartered 

50g butter, cut into small cubes

1 tbsp demerara sugar

bunch of thyme (save a couple of sprigs for the honey glaze)

½ glass of masala or white wine

 200g mascarpone

200g yoghurt

1 tsp vanilla extra

150g lemon curd

zest of a lemon 

150g honey

juice of half a lemon

Method

1. Bash the biscuits in a bag, with a rolling pin, to a fine crumb and add to a bowl. Roughly chop the nuts and add to the hobnobs. Place the butter in a small pan and melt then add to the nut and biscuit mixture with the salt and combine.

2. Add the mixture into the tart case and push to create a tart base, spread evenly and place in the fridge to set.

3. Heat the oven to 190 degrees celsius.

4. Half the apricots and de-stone, place on a baking tray, drizzle with the wine and sugar, sprinkle over the thyme and dot over the butter. Place in the oven and cook for 15 minutes. Take out and cool.

5. Mix together the mascarpone, yoghurt, vanilla, lemon curd and lemon juice – combine and leave to one side.

6. Put the honey and the thyme in small pan bring to a simmer then take off the heat and add the lemon juice.

7. Take the crust out of the fridge, add the mascarpone mixture and spread evenly. Place the apricots over the top then take a pastry brush and brush over the honey mixture. Either eat straight away or place back in the fridge till needed but serve within 24 hours.

Original recipe from Tart London