Rustic apricot and redcurrant tart

Ingredients

6 servings

• 90 g semi-salted butter
• 190 g T55 wheat flour
• 3 tablespoons muscovado or brown sugar
• 1 organic egg
• 10 apricots
• 50 g redcurrants
• almond powder
• 4 tablespoons muscovado
• 1 egg for glazing the dough

Steps

1. 1

   In the bowl of a stand mixer, pour in the flour, muscovado, softened butter cut into pieces, and the egg; mix until you have a smooth dough that pulls away from the sides of the bowl.

2. 2

   Form the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 1 hour. Take it out 30 minutes before working with it to prevent it from being brittle.

3. 3

   Wash and cut the apricots in half to remove the pits, then cut the halves into quarters.

4. 4

   Preheat the oven to 180°C / 350°F.

5. 5

   Roll out the dough using a rolling pin to get a roughly circular shape. Place it on a baking sheet lined with parchment paper.

6. 6

   Cover the bottom of the dough with the almond powder and muscovado.

7. 7

   Place the apricots on the tart base. I prefer putting the flesh side down against the dough so they don't dry out too much. Then add some redcurrants and finish by sprinkling with a little muscovado sugar.

8. 8

   Fold the edges of the dough over and brush with a beaten egg.

9. 9

   Bake for 30 minutes.

10. 10

    Enjoy warm or cold.