Apricot and Blueberry Free-Form Tart
Inspired by techniques from America's Test Kitchen.
A crisp, sugared free-form crust wrapped round tangy apricots and sweet blueberries.
Always check the labels of the products you use.
Method
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Equipment
- coarse box grater
- mixing bowl
- fork
- cling film
- rolling pin
- rimmed baking tray
- baking paper
- pastry brush
- wire rack
- palette knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 396 kcal |
| Protein | 5.1 g |
| Carbohydrate | 51.8 g |
| of which sugars | 22 g |
| of which free sugars | 12.5 g |
| Fat | 19.7 g |
| of which saturates | 12.1 g |
| Fibre | 3.1 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Shortcrust
- 215 g plain flour, plus a little for the worktop
- 3 g fine sea salt or table salt about ½ tsp
- 140 g unsalted butter, frozen for 20 min
- 100 ml very cold water, plus 1 tbsp for the edge
Fruit
- 450 g apricots, stoned and cut into 1 cm wedges
- 150 g blueberries
- 75 g caster sugar, divided
- 1
Grate. mix the flour and salt in the bowl. Grate the frozen butter straight in on the coarse side and toss with a fork so every shred is coated. Work fast so the butter stays frozen.
- 2
Mix. add 90 ml cold water and stir with the fork, then squeeze the dough together with your hands; add drops more water only if it crumbles. Flatten into a disc, wrap and chill for an hour.
- 3
Prepare. heat the oven to 190 °C (170 °C fan) and line the tray. Let the dough stand 10 min, roll it on a lightly floured surface to a 30 cm circle and move it to the tray.
- 4
Fill. combine the apricots and blueberries with 60 g of the sugar and spread them over the middle, stopping 5 cm short of the edge.
- 5
Enclose. turn the pastry edge up and over the fruit, letting it fold on itself in pleats, and press the pleats together gently.
- 6
Bake. paint the pastry with 1 tbsp water, scatter on the final 15 g sugar and bake 45-50 min, until the crust is richly browned and the apricots are soft and bubbling.
- 7
Serve. cool 10 min on the tray, free the base with the palette knife, then rest on the rack about 30 min and serve warm. A little juice may leak; it caramelises on the paper and is fine.
Storage
Best eaten the day it is baked. Cover leftovers and keep at room temperature overnight.
