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.
2 hours 3 min.
Average
1 tart
14 IngredientsLast modified on: September 8th 2024
For 1 tart, you will need:
- 1
2 lb + 3.2 oz apricots - 2
3 lb + 4.8 oz water - 3
5.3 oz caster sugar - 4
2 lemons - 5
1 lb + 3.2 oz flour - 6
6.5 oz butter - 7 2.8 oz caster sugar
- 8
0.2 oz fine (or table) salt - 9
2 egg yolks - 10 2.7 oz butter
- 11
2 sprigs rosemary - 12
0.7 oz beaten egg - 13
2 tablespoons flakeds almonds - 14
2 tablespoons brown sugar
Change measures:
Times for this recipe
Preparation: 60 min.
Cooking: 1 hour 5 min.
All in all: 2 hours 3 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Stage 2 - 10 min.
Prepare a syrup by pouring 3 lb + 4.8 oz water, 5.3 oz 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 1 lb + 3.2 oz flour, 6.5 oz butter, 2.8 oz caster sugar and 0.2 oz 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 660 RDI=60 % | 280 RDI=40 % | 5,390 RDI=270 % | 22,580 RDI: 270 % |
| Per 100 g | 1 RDI=1 % | 20 RDI=2 % | 7 RDI=1 % | 140 RDI=7 % | 600 RDI: 7 % |
How much will it cost?
- For 1 tart : 10.30 €
Change currency: 
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
Like these other recipes: Turnip top soup, New leavened bread, Quick orange marmalade, Kale and potato soup, How to cook rice in rice-cooker, ... See them all 135
Apricots
Like these other recipes: Apricot jelly, Apricot and almond cream tart, Crisp apricot and pistachio tart, Late summer tart with plums and apricots, Apricot jam with vanilla, ... See them all 10
Flour
Like these other recipes: Sweet pastry, Poppy seed and lemon cake, Coconut sweetcrust pastry, Pistachio madeleines, Saucipain, ... See them all 201
Butter
Like these other recipes: Fish in white wine, Diplomat cream, Kale and potato soup, Koulibiak in pie dish, Escalope cordon bleu, ... See them all 469
Other recipes you may also like
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.February 21th 2011367 K 13.9 2 hours 25 min.
How to make tart cases
It's not easy to make beautiful, even tart cases, but here I'll let you into the secret of how the professionals do it. You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points.October 3rd 202175 K 2 hours 30 min.
Polpete
The polpete are the delicious meatballs of the Italian cuisine, softer than the classic meatballs because they contain breadcrumbs moistened with milk.April 8th 202325 K 1 hour 55 min.
"Au vert" beef
A piece of beef of your choice, grilled and accompanied by sautéed greens and beet tops.May 19th 202518 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe