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.

  • 1 hr 15 mins cooking
  • Makes 1 Item
  • Print
Photography by Brett Stevens. Styling by David Morgan.


  • 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


  • 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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