Name: Apricot and rosewater tart
Cook time: 75 min
Total time: 75 min
Ingredients: 2 sheets shortcrust pastry or 435g packet vanilla bean sweet shortcrust pastry; 10 (500g) ripe apricots; 2 eggs; 1/2 cup (110g) caster sugar; 1/3 cup (50g) plain flour; 1/2 teaspoon rosewater; 100 gram unsalted butter; thick cream, to serve

Apricot and rosewater tart

Cut a slice of this fruity tart and enjoy the fragrant undertones of rosewater. Best served with thick, whipped cream and a collection of family or friends.

Photography by Brett Stevens. Styling by David Morgan.

Makes 1 Item

Cook

1H 15M

Ingredients

2 sheets shortcrust pastry or 435g packet vanilla bean sweet shortcrust pastry

10 (500g) ripe apricots

2 eggs

1/2 cup (110g) caster sugar

1/3 cup (50g) plain flour

1/2 teaspoon rosewater

100 gram unsalted butter

thick cream, to serve

Method

1.Preheat the oven to 200°C (180°C fan-forced). Line a 24cm fluted tart tin with the pastry sheets; refrigerate for 30 minutes.

2.Line the tart case with baking paper and fill with baking weights or dried beans or rice. Bake the pastry for 10 minutes or until just golden.

3.Remove the paper and weights, and bake for a further 10 minutes or until browned lightly and cooked. Protect the sides of the pastry with foil, if necessary.

4.Cut the apricots in half and remove the stones. Arrange the apricot halves on the base of the tart tin, cut side up.

5.Heat the butter in a saucepan over high heat. When it begins to froth and turn golden brown, gradually pour it into the egg mixture and beat for 1 minute.

6.Pour the filling over the apricots and bake for 35-40 minutes or until the filling has set.

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