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.
735 5/5 based on 1 reviews
Last modified on: September 8th 2024
Keywords for this recipe:For 3 larges pie, you will need:
- 1
3 litres apricots - 2
4500 ml water - 3
450 ml caster sugar - 4
6 lemons - 5
1 litre 638 ml flour - 6
557 mls butter - 7 240 mls caster sugar
- 8
21 mls fine (or table) salt - 9
6 egg yolks - 10 232.2 mls butter
- 11
6 sprigs rosemary - 12
60 mls beaten egg - 13
6 tablespoons flakeds almonds - 14
6 tablespoons brown sugar
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 4500 ml water, 450 ml 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 litre 638 ml flour, 557 mls butter, 240 mls caster sugar and 21 mls 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 |
| 238 Kcal or 996 Kj | 3 gr | 29 gr | 12 gr |
| 12 % | 1 % | 3 % | 2 % |
| 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: Kale and potato soup, Natural leaven, How to cook rice in rice-cooker, Quick chicken curry, Ciabatta, ... All |
 | Apricots: You can check-out other recipes which use it, like for example: Crisp apricot and pistachio tart, Apricot and pistachio clafoutis, Apricot jam with vanilla, How to prepare apricots, Salad of vine peaches and apricots with verbena, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate sweetcrust pastry, Linzer torte, Cantucci di Prato, Caramelized apple and walnut cake, "Moelleux" cake batter, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Layered Leek and Egg Gratin , Fillet of salmon meunière, Breton Sandwich, Pesto crackers, Fried cheese toasties with avocado, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020327K5 1 hour 13 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021280K 24.5 3 hours 8 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).August 2nd 2019275K4.4 3 hours 15 min.
Endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.February 14th 2012310K5 1 hour 29 min.
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).March 11th 2011252K 15 59 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.