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
2 tarts
14 IngredientsLast modified on: September 8th 2024
For 2 tarts, you will need:
- 1
2 kgs apricots - 2
3 litres water - 3
300 g caster sugar - 4
4 lemons - 5
700 g flour - 6
360 g butter - 7 160 g caster sugar
- 8
10 g fine (or table) salt - 9
4 egg yolks - 10 150 g butter
- 11
4 sprigs rosemary - 12
40 g beaten egg - 13
4 tablespoons flakeds almonds - 14
4 tablespoons brown sugar - Total weight: 7,530 grams
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 litres water, 300 g caster sugar and the juice of 4 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 700 g flour, 360 g butter, 160 g caster sugar and 10 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 4 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 4 tablespoons brown sugar.
Stage 18 - 50 min.
Finish with 4 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 | 140 RDI=60 % | 1,310 RDI=120 % | 550 RDI=80 % | 10,790 RDI=540 % | 45,160 RDI: 540 % |
| Per 100 g | 1 RDI=1 % | 20 RDI=2 % | 7 RDI=1 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per tart | 70 RDI=30 % | 660 RDI=60 % | 280 RDI=40 % | 5,390 RDI=270 % | 22,580 RDI: 270 % |
How much will it cost?
- For 2 tarts : 20.60 €
- Per 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
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Apricots
Like these other recipes: Apricot and pistachio clafoutis, Apricot jam with vanilla, Dried apricots, Late summer tart with plums and apricots, Apricot jelly, ... See them all 10
Flour
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Butter
Like these other recipes: Citrus tart, Crisp apricot and pistachio tart, Crispy prawn rolls, Apple custard tart, Nanou's apple and almond cake, ... See them all 449
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