This rustic tart is the perfect sweet treat for the whole family.
- Time 60 Mins
- Feeds 6 People
- Level Intermediate
125G PURE SPREAD
410G CAN OF APRICOT HALVES, DRAINED
75G FINE DEMERARA SUGAR
175G PLAIN FLOUR
75G ICING SUGAR
½ TSP SALT
FINELY GRATED ZEST AND RIND OF 1 LEMON
1 TBSP MAPLE SYRUP
Preheat oven to 220°C/ gas mark 7. Grease a 20cm shallow cake tin with Pure spread. Spoon the demerara sugar evenly over the base. Arrange the apricot halves in circles, skin side down, over the sugar in the cake tin. Cut any remaining apricots into smaller pieces, filling any holes with them.
Sift the flour, icing sugar and salt into a bowl. Melt the Pure spread in a saucepan, stir in the lemon juice and rind. Pour the Pure spread mix gradually into the flour to make a soft dough.
Take walnut-sized pieces of the dough, press them out in the palm of your hands and lay over the top of the apricots overlapping the pastry until the whole tart is covered. Patch any holes with little bits of the pastry and press the pastry down into the dish at the edges. Refrigerate the tart for at least 30 minutes.
Pierce four holes in the pastry to allow the steam to escape. Cook in the centre of the oven for 30 minutes or until the pastry has browned. Turn off the heat but leave the tart in the oven for a further 15 minutes. Whilst still warm, loosen the edges of the tart with a knife.