Apricot Tart

Apricot Tart



A tart which in France  is called galette, here with tasty apricots.


230 gr ready-made  shortcrust pastry

3 tsp apricot jam

12 to 16 apricots, stoned and quartered

1 egg beaten

Sugar to sprinkle for glaze


Preheat oven to 200 C.
Grease and line a large pizza baking tray with greaseproof paper.
Place the shortpastry pastry on the lined baking tray and then spoon the apricot jam over the middle part if the pastry, leaving a border of about 5 cms all around the outside of the pastry.
Lay the apricots on the jam in concentric circles, leaving an apricot half for the centre of the galette.
Brush the beaten egg over the pastry and the sprinkle with the sugar before baking in the pre-heated oven for 20 to 25 minutes, or until the fruit is soft and the pastry is crisp and golden.
Serve with ice cream


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