Apricot season is over, but this recipe can’t wait until next summer – trademark Swiss apricot tart (“Aprikosenwähe”), still warm from the oven, with tart fruit melting on your tongue, along with a hint of almond and cushioned by freshly whipped cream… can it be June again already? Please?
The Cooking Scientist passed me the recipe (orignally, it’s Betty Bossi, but I tweaked it a little), along with the tip to replace the water in the dough with white wine, which gives it an interesting twist. In the long run, I stuck with water, though.
There not much to add other than this is easily one of my top three sweet baking goods, ever. It won’t win you a health award (the Cooking Scientist is a scrawny triathlete who doesn’t shy away from calories), but if you just eat a small slice…. quality, not quantity.
Swiss Apricot Tart
- 75ml water
- 50g cold margarine, in small pieces
- 150g flour
- 1 dash of salt
- 750g apricots, washed, halved & stone removed
- 200ml heavy cream
- 1 egg
- 1 tbsp. cornstarch
- 2 tbsp. sugar
- 1 tbsp. peeled, sliced almosts
- Work the water, flour, salt and margarine pieces (you can also use butter, if you want to go all broke or are a scrawny triathlete) into a dough with a cutter. Don’t knead. Form a ball and leave it in the fridge for 30-60 minutes.
- Preheat the oven to 220°C.
- Wash and halve the apricots, remove the stone.
- Roll out the dough and fit it into a tarte/quiche form, with about 1 inch of rim at the sides (if he dough is too sticky to handle, just put it between two layers of clingfilm).
- Sprinkle the almonds slices onto the dough.
- Place the apricots atop the almond slices, the cut side facing upwards.
- Blend egg, sugar, heavy cream and cornstarch until smooth and pour the batter on top of the apricots.
- Bake for about 30 minutes at 220°C.
- Allow the tart to cool down a little (at least 15 minutes). Serve with freshly whipped (not too stiff) cream. Heaven!