•Shortcrust pastry roll
•A dozen well-ripened apricots
•Caster sugar (for the compote)
•150 grams of flour
•80 grams of butter, at room temperature, cut into small squares
•80 grams of brown sugar (for the crumble pastry)
•A pinch of salt
-Wash and peel the apricots, then cut them into pieces.
-Cook the apricots in a saucepan on a low heat until they form a compote.
-Add sugar to taste.
-Line a cake tin with the shortcrust pastry and fold down the edges to create a thicker crust.
-Using a fork, pierce the base of the tart in 3-4 places then fill with the cooled compote.
-Place the butter, brown sugar and pinch of salt in a mixing bowl and hand-work until the mixture resembles wet sand.
-Cover your tart with this crumble pastry mixture.
-Place the tart in the oven for around 30 minutes at 180°C.
NB: If you are pressed for time, you can prepare the compote in advance or use a shop-bought compote.
This delicious dessert is perfect served with a scoop of vanilla ice cream.
- Level of difficulty :
- Nombre de personnes :
- Number of people 6
- Temps de préparation :
- Preparation time 0:20
- Cooking time 0:45