-Yield: 10 servings-Preparation: 15 minutes-Cooking: 15 minutes•Ingredients:-Pastry: 1 ¼ cups of flour, ½ tsp salt, 1 tbsp eshmoon organic brown grape sugar, ½ cup of butter, 1/8 -1/4 cool water-Apricot filling:-1 ½ kg fresh apricots or 920g of fresh organic apricot jam -1 ½ cups of Eshmoon organic brown grape sugar for the crunch-1/8 tsp sea salt, for fresh fruit apricots-Orange Zest of a whole orange-Garnish: ¼ cup chopped pistachios or almonds (optional)•Directions:-Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.-Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax. -Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 13 inch (32 cm) square. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet. Cover and place in the refrigerator while you prepare the apricots.-Apricot Filling: Use Organic Apricot Jam or Fresh Apricots, wash & Cut into halves. Place them in a large bowl and season with a pinch of salt. Then add the grape sugar and toss gently to combine. Arrange the apricot wedges evenly on the pastry (cut side up), leaving about a two inch (5 cm) wide border. Scrape any remaining grape sugar from the bowl and sprinkle over the apricots. Gently fold the edges of the pastry up and over the apricots, pleating as necessary. Make sure to seal any cracks in the pastry.-Bake the tart in a preheated 205°C oven for about 35 - 45 minutes or until the pastry is golden brown. Remove from oven and place on a wire rack to cool. Garnish with chopped pistachios or almonds. Best served warm, with vanilla ice cream.•Nutritional Facts/ 1 serving:-Calories: 306 kcal-Fat: 11 g-Carbs: 53 g-Protein: 24 g
Written by Rana Zarour from The Small Garden
It all started when I was a kid and used to see my Grandma “Linda” cooking delicious food for us all, she used to enjoy it, it was her own world and I thought to myself back then that I want to experience her journey too. She travelled the world and experienced their tastes and specialties and shared them with us, now I want to share them with my generation and show them that food is fun, food is a journey that’ll take you different places & give you the best experience you’ll ever ask for; its an identity by itself you’ll get to capture along the way!!
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