Ingredients
- 7 ounces sugar
- 2 tablespoons water
- 10 to 12 apricots
- 1 3/4 ounces unsalted butter, diced
- 9 ounce slab puff pastry
- Small handful thyme, leaves picked
- Small handful shelled pistachio nuts, chopped
Directions
Preheat the oven to 325 degrees F (170 degrees C/gas 3). In a pan, simmer half the sugar with a couple of tablespoons of water until a light golden caramel has formed. Meanwhile, halve the apricots and remove the stones. Do not throw the stones away, I will explain why later.
Sprinkle the apricots with the remaining sugar, mix, and leave to sit for 10 minutes. The sugar will draw out the lovely juicy sweetness from the apricots.
Check the caramel sauce. If it is ready, remove from the heat. Stir in the butter and pour the sauce into a non-stick tart tin.
Whack the apricots on top and spread them out to cover the base of the tin. Now take about half of your apricot stones and bash them open. Inside you will find a nutty kernel, which tastes just like Amaretto, great for adding flavor.* Finely slice the kernels and sprinkle them over the apricots with half the thyme.
Roll out the pastry until it is just slightly larger than your tart tin. Cover the apricots with the pastry, pushing it right into the sides of the tin. Place the tart in the oven for around 25 to 35 minutes until pastry is puffed and golden brown.
When the tart is cooked, put a large plate on top of the tin and turn the tart upside down onto it. Sprinkle with the rest of the thyme and the pistachio nuts just before serving. Fantastic served with ice cream or whipped cream.
*Apricot kernels should only be consumed cooked, as they have trace amounts of nitriles in them, which are slightly toxic until roasted.
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By amoore_790653
redondo beach, CA
on July 02, 2011
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This is so yummy. I was nervous about the thyme, but it goes so well. Also, amazed at the apricot "nut." It really does smell and taste like amaretto and adds a wonderful layer of flavor. I messed up my caramel (recipe does not tell you NOT to stir the sugar when it is caramelizing. I have never made caramel so mine got grainy but it all smoothed out when baking.
I had to bake my tart longer than 35 min. in order to get puffy and golden and it didn't seem to hurt the apricots. I agree that the hardest part is the caramel and don't leave out the thyme. As for the sogginess, maybe don't invert the tart until ready to serve?? This is a keeper. Thank you, Jamie!
By erik996_12901676
Oregon City, 77
on May 30, 2010
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I would have given this 5 stars, but I would like a crust/base that holds up better. This recipe, as it stands, is really a great dessert. I don't mind that the puff pastry gets soggy and thins out, but a crust with more body would be really nice.
The most difficult part of the recipe is the sauce. For me to get the sugar to caramelize, the heat needs to be fairly high and I need to swirl the saucepan around. Once you see a little color to the syrup, it browns quickly so be prepared. Use too low of a heat and the liquid will evaporate and your sugar will crystallize.
Like the other reviewer said, you really need to use all the ingredients. Fortunately I have a rather large thyme shrub in my garden and I happened to have some pistachios in my pantry. Serve with some vanilla ice cream!
By gigi1928_11228690
Anaheim, CA
on October 19, 2008
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When I had apricots going out everywhere, I tried this and another recipe for apricot tarts and bought both to a party. It was a real hit. Everyone prefered it over the traditional tart. Don't leave out the Thyme, my sister tried it and it was not as good.
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