Shortbread tart with sweet apricots and rosemary


Shortbread tart with sweet apricots and rosemary
In this shortbread tart, the apricots, which are generally rather acidic after cooking, are first poached in syrup to give them a particular sweetness, which goes very well with the rosemary.
6,307 5/5 (2 reviews)
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Last modified on: September 8th 2024
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 60 min.
Cooking: 1 hour 5 min.
All in all: 2 hours 3 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 15 min.
Shortbread tart with sweet apricots and rosemary

Poaching apricots


Prepare 1 kg apricots.

Stage 2 - 10 min.
Shortbread tart with sweet apricots and rosemary
Prepare a syrup by pouring 1 litre 500 ml water, 150 g caster sugar and the juice of 2 lemons into a large saucepan over medium heat.

Bring to a simmer.

If possible, save half a lemon from the squeezed lemons, so you can use the zest immediately after cooking.

Stage 3 - 2 min.
Shortbread tart with sweet apricots and rosemary
Pour the apricot halves into the syrup and gently poach, still simmering, for 1 hour.

Meanwhile, make the shortbread pastry.

Stage 4 - 3 min.
Shortbread tart with sweet apricots and rosemary

The shortbread dough


Pour 350 g flour, 180 g butter, 80 g caster sugar and 5 g fine (or table) salt into the bowl of a mixer.

Stage 5 - 3 min.
Shortbread tart with sweet apricots and rosemary
Knead until you obtain a sandy dough.

Stage 6 - 3 min.
Shortbread tart with sweet apricots and rosemary
Add 2 egg yolks, and knead again...

Stage 7 - 1 min.
Shortbread tart with sweet apricots and rosemary
...then gather the dough into a ball by hand.

Stage 8 - 3 min.
Shortbread tart with sweet apricots and rosemary
Roll out the ball on a sheet of baking paper to a thickness of 1/2 centimeter, with a diameter of about 26 cm (10.5 inches).

Stage 9 - 3 min.
Shortbread tart with sweet apricots and rosemary
Place the dough, paper down, in a large 26 cm (10.5 inch) diameter tart tin, and press the dough down with your fingers to adjust its diameter to that of the tin.

Leave to rest in the fridge.

Stage 10 - 2 min.
Shortbread tart with sweet apricots and rosemary

Rosemary butter


In a small saucepan over low heat, pour 75 g butter and 2 sprigs rosemary.

Stage 11 - 5 min.
Shortbread tart with sweet apricots and rosemary
Melt the butter, remove the surface foam, then turn off the heat and leave to infuse.

Stage 12
Shortbread tart with sweet apricots and rosemary

Dressing the tart


After 1 hour, the apricots have become very soft.

Stage 13 - 5 min.
Shortbread tart with sweet apricots and rosemary
Drain, upside down, on a wire rack.

Set aside the remaining syrup for another use or recipe, as it freezes well.

Stage 14 - 3 min.
Shortbread tart with sweet apricots and rosemary
Meanwhile, remove the pastry from the fridge and turn the tin over onto another sheet of baking paper placed on a baking sheet.

This will give you a very even disk of pastry for the future tart.

Stage 15 - 3 min.
Shortbread tart with sweet apricots and rosemary
Brush the pastry with the gilding.

Stage 16 - 5 min.
Shortbread tart with sweet apricots and rosemary
Garnish the entire surface with apricots, but don't be afraid to squeeze, as the apricots will shrink a little as they cook.

Stage 17 - 4 min.
Shortbread tart with sweet apricots and rosemary
Generously coat the apricots with the rosemary butter, then sprinkle over 2 tablespoons brown sugar.

Stage 18 - 50 min.
Shortbread tart with sweet apricots and rosemary
Finish with 2 tablespoons flakeds almonds and bake at 180°C (360°F) for 50 minutes.

Stage 19 - 2 min.
Shortbread tart with sweet apricots and rosemary
Remove from the oven and add a touch of rosemary butter...

Stage 20 - 1 min.
Shortbread tart with sweet apricots and rosemary
...and if possible, finish with a little lemon zest.

Stage 21
Shortbread tart with sweet apricots and rosemary
Your tart is ready, decorate with a sprig of rosemary, and enjoy, if possible, warm or lukewarm.
Remarks
Try to have apricots that are a little firm, not too ripe, otherwise poaching will make them a little too soft.

If you have any rosemary butter left over, save it for later, for cooking vegetables for example, the taste is quite extraordinary.

If you prefer to use semi-salted butter, leave the salt out of the dough.
Keeping: To be enjoyed during the day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %660 RDI=60 %280 RDI=40 %5,390 RDI=270 %22,580 RDI: 270 %
Per 100 g1 RDI=1 %20 RDI=2 %7 RDI=1 %140 RDI=7 %600 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
How much will it cost?
  • For 1 tart : 10.30 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 1 comment already posted on this recipe
  • At least, a sweet apricots tart!
    Posted by Don september 12th 2024 at 18:22 n° 1
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