Golden orbs of softly poached apricots atop jammy, buttery frangipane, ensconced in an all-butter shortcrust pastry case
As August waxes slowly into autumn, the potential for summer’s soft stone fruits to squish stickily inside your bag is rife. All too soon, their moment of peak perfection will have passed—yet what this time of year lacks in fresh fruit, it makes up for in tarts.
In this case, apricot tart. Nestled in frangipane—a simple yet scrumptious mixture of sugar, butter and ground almonds—the softly poached apricots become a sweet and fragrant fusion: half fruit, half jam. This squidgy, jammy, buttery blend, crowned with golden orbs, is ensconced inside a case of shortcrust pastry.
“The tart is a delicious indulgence that’s perfect for those occasions when you want to treat yourself,” recommends Klaus, Artisan Food’s founder and head baker. “The tart is originally French in origin”— we suggest paying homage to that fact with a spoon of creme fraiche alongside, if you’re feeling French and fancy, or else a dollop of clotted cream from Neal’s Yard Dairy. But for those without the patience to make it across the Market, this serenade to stone fruit is delightful simply as it comes.