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 3 larges pie, you will need:
- 1
3 kgs apricots - 2
4 litres 500 ml water - 3
450 g caster sugar - 4
6 lemons - 5
1 kg 50 g flour - 6
540 g butter - 7 240 g caster sugar
- 8
15 g fine (or table) salt - 9
6 egg yolks - 10 225 g butter
- 11
6 sprigs rosemary - 12
60 g beaten egg - 13
6 tablespoons flakeds almonds - 14
6 tablespoons brown sugar - Total weight: 11,295 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 4 litres 500 ml water, 450 g caster sugar and the juice of 6 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 kg 50 g flour, 540 g butter, 240 g caster sugar and 15 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 6 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 6 tablespoons brown sugar.
Stage 18 - 50 min.
Finish with 6 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 |
| 16,180 Kcal or 67,742 Kj | 214 gr | 1,968 gr | 828 gr |
| 809 % | 82 % | 186 % | 125 % |
| 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 3 larges pie : 30.90 €
- Per large pie : 10.30 €
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: How to cook pasta properly, How to heat milk without it catching on the bottom of the pan, Tomato foccacia, Langoustine sabayon tart, Olive and pesto bread, ... All |
 | Apricots: You can check-out other recipes which use it, like for example: Apricot jelly, Apricot and almond cream tart, Crisp apricot and pistachio tart, Apricot jam with vanilla, Dried apricots, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Oat shortbread biscuits, Coq au vin, Ciabatta, Red mullet fillets with a reduced white-wine sauce, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Brioche Tatin, Spinach Croque-monsieur , Creamy polenta with green asparagus, Spinach and Comté Loaf, ... All |
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