This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
10.30 €
1 tart
14 IngredientsLast modified on: September 8th 2024
For 1 tart, 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
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 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
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: Quince and apple compote, Vietnamese prawns, Red mixed pickle, Cassoulet, Mojito peaches, ... See them all 138
Apricots
Like these other recipes: Apricot and pistachio clafoutis, Stewed apricots, How to prepare apricots, Salad of vine peaches and apricots with verbena, Late summer tart with plums and apricots, ... See them all 12
Flour
Like these other recipes: Coq au vin, Fish in a sesame crust, Viennese Shortbread, Flognarde, Pink Reims biscuits, ... See them all 206
Butter
Like these other recipes: Caramelised apple pie, Plain cake, "Au vert" beef, Breton style shellfish and vegetable soup, X-Files cookies, ... See them all 480
Other recipes you may also like
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.10 M 364.7 5 hours 6 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018272 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016255 K4.4 2 hours 2 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020336 K5 2 hours 25 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
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