Make the most of apricots when they're in season by using them in this attractive tart. It has a sweet orange shortcrust base and is topped with a crumbly oat and nut mixture. Serve slightly warm for dessert, or with morning coffee or afternoon tea.
Lynn Lewis and Joachim Wahnschaffe
FOR THE PASTRY
125 g (1 cup) plain flour
60 g (¼ cup) unsalted butter, chilled and cut into small pieces
30 g (¼ cup) icing sugar
Finely grated rind of 1 orange
1 tablespoon orange juice
1 egg yolk
FOR THE FILLING
500 g ripe apricots, stoned and quartered (about 10 apricots)
3 tablespoons orange juice
½ teaspoon ground mixed spice (allspice)
1 tablespoon clear honey
FOR THE TOPPING
50 g (½ cup) rolled oats
2 tablespoons sultanas
2 tablespoons hazelnuts, chopped
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 tablespoon clear honey
1 tablespoon fresh orange juice
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For the pastry, sift flour into a bowl. Add butter; rub in with fingertips until the mixture resembles fine crumbs. Stir in the sugar and rind. Lightly beat orange juice with egg yolk. Add to flour mixture; mix in using a round-bladed knife to form a soft dough. Draw into a smooth ball, wrap in cling wrap and chill for 30 minutes.
To make the filling, place apricots in a heavy-based pan with the orange juice and mixed spice and bring to the boil. Cover tightly and cook on low heat for 20–25 minutes, stirring occasionally, until mixture is thick. Allow to cool; stir in honey.
Preheat oven to 190°C. Roll out pastry on a lightly floured surface. Transfer the pastry to a 23-cm non-stick flan tin with a loose base. Prick base with a fork. Line the case with baking paper and half-fill with dried beans or rice.
Bake pastry for 10 minutes; remove beans and paper. Bake a further 5 minutes, then set aside. Reduce oven temperature to 180°C.
To make the topping, combine the oats, sultanas, hazelnuts, sunflower and sesame seeds. Mix honey with orange juice; stir into the oat mixture.
Spread the cooled apricot filling evenly over the tart case. Spoon oat mixture on top and press down lightly.
Bake 12–15 minutes or until topping is pale golden. Serve warm.
Try this, too…
For a Plum Muesli Tart, flavour the pastry with lemon zest and juice instead of orange. For the filling, use halved and stoned plums or damsons instead of apricots, and poach with 80 ml apple juice and ½ teaspoon ground star anise. Cool and then stir in the honey. • For the topping, mix 50 g rolled oats, 1 small apple, peeled and coarsely grated, and a few dried cranberries and flaked almonds. Bake as for the main recipe.