Name: APRICOT PECAN CRUMBLE TART
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 1 1/4 cups all purpose flour; 1/2 cup butter, cut into pieces (4oz/125g); 1/2 cup powdered sugar; pinch of salt; 2 large egg yolks; 1 tablespoon iced water, approximately; 2 cups sliced almonds, plus extra for the top (6oz/175g); 3/4 cup softened butter (6oz/175g); 3/4 cup granulated sugar (6oz/175g); 2 large eggs; 1 teaspoon vanilla extract; pinch of salt; 15 oz can apricots, drained and chopped; powdered sugar for dusting, optional; cream or ice cream for serving, optional; 1/2 cup all purpose flour; 1/3 cup dark brown sugar, packed; 1/3 cup softened butter; 1/3 cup toasted chopped pecans

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Break out the butter and sugar; it’s time for a spot of baking. Apricot Pecan Crumble Tart with a buttery, crisp pastry base; squidgy vanilla, apricot and almond filling then sprinkled with a brown sugar and pecan crumble topping – sounds pretty delish doesn’t it? Serve with ice cream or cream although I enjoyed it with no adornments, it really doesn’t need anything. Apart from a dusting of icing sugar for a little added whimsy.

With a couple of different canned fruit varieties in the pantry you can make a plethora of desserts and sweet snacks. Now of course fresh apricots would be perfect to use but they’re only in season a short time. Don’t be a food snob and turn your nose up at canned fruit. Remember, we’re using it in baking, not consuming it for its health properties. My favorite fruit pie is a cherry pie mum used to make; also using canned fruit, to this day is still one of my most loved desserts. You need to grab that recipe too.

Apricot Pecan Crumble Tart serves about 8 people, but with the current state of things, chances are you’re not feeding a crowd, so freeze any leftovers to be enjoyed later and thaw them at room temp when you’re ready to enjoy a slice.

Please let me know what (and how) you’re all doing during this lockdown. And any recipes you’d like to see me make. Maybe you’d like to try your hand at homemade pasta or some wholegrain artisan bread or something quick and easy – I thought a simple pan pizza might be nice for next week. Anyway, please send me a note and request a recipe or two. Stay healthy. Chat to you very soon. Cheers, Lovoni xo

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APRICOT PECAN CRUMBLE TART

A crisp, buttery pastry base with a soft almond and apricot filling and topped with a brown sugar and pecan crumble topping makes fabulous make-ahead dessert served with cream or ice cream.

Prep Time30 mins

Cook Time30 mins

resting time1 hr

Total Time2 hrs

Course: Dessert

Servings:

Calories: 647kcal

Author: Lovoni

Equipment

9-inch tart pan with a removeable base

Ingredients

US Customary – Metric

1 1/4 cups all purpose flour
1/2 cup butter, cut into pieces 4oz/125g
1/2 cup powdered sugar
pinch of salt
2 large egg yolks
1 tablespoon iced water, approximately

APRICOT FILLING

2 cups sliced almonds, plus extra for the top 6oz/175g
3/4 cup softened butter 6oz/175g
3/4 cup granulated sugar 6oz/175g
2 large eggs
1 teaspoon vanilla extract
pinch of salt
15 oz can apricots, drained and chopped
powdered sugar for dusting, optional
cream or ice cream for serving, optional

PECAN CRUMBLE

1/2 cup all purpose flour
1/3 cup dark brown sugar, packed
1/3 cup softened butter
1/3 cup toasted chopped pecans

Instructions

To make the pastry: Combine all ingredients in the large bowl of a food processor and blitz until pastry just comes together. Turn the pastry onto the counter and press dough together to form a disc. Wrap in plastic wrap & chill for 30 minutes.
Grease a 9-inch (23cm) tart pan with a removeable base. Roll dough on a floured, smooth surface or between layers of lightly floured parchment paper until it’s large enough to fit on the base & up the side of the pan. If any pastry tears, just press it back together. Carefully lift the pastry into the pan, lightly pressing the pastry into the pan. Trim the edge. Chill for 30 minutes.
Preheat the oven to 400°F (200°C/gas mark 6).
Line the pastry with parchment paper, coming up over the side of the pan. Half fill with uncooked rice (beans or pastry weights) Bake for 12 minutes. Carefully remove the paper & rice (I use the paper to pour the rice back into the jar). Bake for 7 to 10 minutes or until the base is crisp & golden brown. Remove from oven.
Place a baking sheet on the second bottom rack of the oven. Reduce the oven temp to 325°F (160°C/gas mark 3).

To make the filling:

While the pastry cools, process almonds until very finely chopped.
Cream the butter & sugar in a bowl of electric mixer until well combined. Add eggs one at a time, beating after each addition. Add vanilla & salt; beat until light & creamy. Stir in the almonds.
Fold in the apricots until combined. Spoon the mixture into the pastry & smooth top.

To make the pecan crumble:

Combine the flour & brown sugar together in a medium bowl. Rub the butter into the flour mixture until it’s well combined & resembles coarse crumbs. Add the pecans & stir to combine.
Sprinkle the crumble mixture over the top of the tart. Bake for 1 hour 10 minutes or until top is golden brown & filling is set. Remove to a wire rack to cool for at least 30 minutes before slicing into wedges to serve. Serve at room temperature or cold dusted with icing sugar & served with ice cream. Serves 8.

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