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.
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Last modified on: September 8th 2024
Keywords for this recipe:For 1 large pie, you will need:
- 1
1 kg apricots - 2
1 litre 500 ml water - 3
150 g caster sugar - 4
2 lemons - 5
350 g flour - 6
180 g butter - 7 80 g caster sugar
- 8
5 g fine (or table) salt - 9
2 egg yolks - 10 75 g butter
- 11
2 sprigs rosemary - 12
20 g beaten egg - 13
2 tablespoons flakeds almonds - 14
2 tablespoons brown sugar - Total weight: 3,765 grams
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 58 min. | 1 hour 5 min. | 2 hours 3 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Stage 2 - 10 min.
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.
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.
Pour the apricot halves into the syrup and gently poach, still simmering, for 1 hour.
Meanwhile, make the shortbread pastry.
Meanwhile, make the shortbread pastry.
Stage 4 - 3 min.
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.
Knead until you obtain a sandy dough.
Stage 6 - 3 min.
Add 2 egg yolks, and knead again...
Stage 7 - 1 min.
...then gather the dough into a ball by hand.
Stage 8 - 3 min.
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.
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.
Leave to rest in the fridge.
Stage 10 - 2 min.
Stage 11 - 5 min.
Melt the butter, remove the surface foam, then turn off the heat and leave to infuse.
Stage 12
Dressing the tart
After 1 hour, the apricots have become very soft.
Stage 13 - 5 min.
Drain, upside down, on a wire rack.
Set aside the remaining syrup for another use or recipe, as it freezes well.
Set aside the remaining syrup for another use or recipe, as it freezes well.
Stage 14 - 3 min.
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.
This will give you a very even disk of pastry for the future tart.
Stage 15 - 3 min.
Brush the pastry with the gilding.
Stage 16 - 5 min.
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.
Generously coat the apricots with the rosemary butter, then sprinkle over 2 tablespoons brown sugar.
Stage 18 - 50 min.
Finish with 2 tablespoons flakeds almonds and bake at 180°C (360°F) for 50 minutes.
Stage 19 - 2 min.
Remove from the oven and add a touch of rosemary butter...
Stage 20 - 1 min.
...and if possible, finish with a little lemon zest.
Stage 21
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,393 Kcal or 22,579 Kj | 71 gr | 656 gr | 276 gr |
| 270 % | 27 % | 62 % | 42 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 143 Kcal or 599 Kj | 2 gr | 17 gr | 7 gr |
| 7 % | 1 % | 2 % | 1 % |
| Per large pie | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,393 Kcal or 22,579 Kj | 71 gr | 656 gr | 276 gr |
| 270 % | 27 % | 62 % | 42 % |
How much will it cost?
- For 1 large pie : 11.44 $
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)
 | Water: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Couscous, Provençal braised carrots, Bacon rolls, Eggs meurette, ... All |
 | Apricots: You can check-out other recipes which use it, like for example: Stewed apricots, Apricot and almond cream tart, Apricot and pistachio clafoutis, Crisp apricot and pistachio tart, Apricot jelly, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Walnut short bread, Viennese Shortbread, Gingerbread, Provençal colombier for Pentecost, Cornmeal baps for Anne, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Fraisier (French strawberry cake), Old style brioche, Caramelized apple and walnut cake, Flaky brownie brioche, ... All |
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