Cherry and Apricot Tart

The idea for this tart was based purely on sight, two fruits nestled next two each other in the market which looked so perfect together I knew I had to combine them somehow. There is something about mounds of fruit that is so appealing and I find it hard to believe I could be inspired this way walking around the packaged products of a supermarket. I love the idea as food as a sensory experience, how sight, sound and touch influence our enjoyment as well as the taste and smell. That moment upon seeing a dish so appetizing that one salivates and impatiently waits to eats it is surely most common in sweet things. With the great weather and the start of the season for both these fruits this is a perfect pudding with some cream, ice cream or just as it is.

As always there are cherry and apricot tarts/cakes/pies everywhere but this is my version. The recipe for the pâte sucrée I got from this amazing blog which provides a quantity for two tarts. I used the pastry I had left over in the freezer from the last batch which meant it was so quick to assemble but in an attempt to defrost it even faster I dried it out a little, the final result was still great it just crumbled around the top edges. Of course to make this really quick you could substitute for a shop-bought pastry.

I also list the recipe for the amount of almond cream I used, next time I would probably use less and reserve some in the freezer as it covered up the fruit more than I wanted upon rising.

Cherry and Apricot Tart

for a 9 1/2” tart tin

1/2 kilo ripe apricots half and de-stoned – I used two varieties

250g cherries

For the Almond Cream:

140g sugar

130g chopped or ground almonds, plus extra to garnish

120g butter, cubed

1 whole egg plus 1 egg yolk

1 tablespoon flour

With a food processor or blender combine the sugar and almonds until well ground and combined. Add the butter and continue blending until combined and continue adding the other ingredients allowing each to combine before adding the next.

To Assemble:

Prepare the pastry and blind bake as explained in the recipe here, leave to cool.

Preheat oven to 170C

Pipe around 3/4 of the almond cream into the base and spread evenly.

Layer fruit on almond cream as desired and bake on middle oven shelf for 40 – 45 minutes when the cream will have a lovely golden colour and the fruit just cooked through.

Leave to cool on a wire rack then serve or refrigerate until ready to eat.

 

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4 comments

  1. OH my goodness, this looks awesome!! Almond cream?! yummy!

    Like

    1. you have to give it a go..so worth it

      Like

      1. I will! 🙂

        Like

  2. Carole · · Reply

    Hi there, today I’m collecting recipes using cherries and/or almonds. Please drop me a line on ca4ole@gmail.com if you are ok with me linking to your post on Carole’s Chatter. Cheers

    Like

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