Name: Apricot Caramel Tart
Yield: 5 to 10
Ingredients: 160 g Plain flour; 70 g Almonds; 30 g Fairtrade Tate & Lyle Golden Caster Cane Sugar; 1/4 tsp Pinch fine table salt; 60 g Cold unsalted butter, cubed; 1 Egg; 1 Large egg yolk; 1/4 tsp Almond extract; 10 Apricots; 2 tbsp Caster sugar, plus a bit more for sprinkling; 1/2 tbsp Corn flour; 100 g Lyle’s Golden Syrup; 30 g Unsalted butter, softened; 50 ml Double cream; 1 Pinch fine table salt

Apricot Caramel Tart

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Prep

<30 MIN

Bake

30-40 mins

Serves

5 to 10

Difficulty

Medium

About

This apricot tart is drizzled with a simple caramel made with Lyle's Golden Syrup which balances the slightly sour edge of the apricots and adds a tasty toffee flavour. The almond pastry used in this recipe has a shortbread-like texture and is very easy to use as it does not require lining, but simply to be pressed into the tin.

made using

Lyle’s Golden Syrup Tin

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Pies & Tarts Medium 5 to 10 1-2 hours

Instructions

Ingredients

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HOW TO MAKE THIS RECIPE

To make the pastry

Step 1

Place the flour, ground almonds, sugar and salt into the bowl of a food processor. Pulse briefly to combine. Add the butter and blitz until it has completely broken down and the mixture has a mealy texture. Add the egg, egg yolk and almond extract. Blitz again until a soft dough forms.

Step 2

Take around 1/3 of the dough and flatten into a disk. Chill this portion of dough for making the decorations later.

Step 3

Take the remaining dough and crumble it into a 23-cm, springform cake tin. Press the dough into an even layer on the base of the tin and halfway up the sides of the tin. Use the bottom of a glass to help to smooth the base and sides. Place in the fridge to chill as you prep the apricots.

Prep the apricots

Step 1

Halve the apricots and remove the pits. Place the halved apricots into a medium bowl and toss with the sugar. Let them sit for a few minutes so the sugar draws out some moisture. Sprinkle over the cornstarch and toss to combine again.

Step 2

Arrange the apricot halves in the lined, chilled pastry case. Return to the fridge as you make the decorations.

To decorate & bake

Step 1

Preheat the oven to 180C fan.

Step 2

Take that 1/3 of dough you chilled earlier and roll it out on a lightly floured surface until it’s about 5mm thick. Use shaped cutters to punch out small shapes from the pastry. Re-roll the scraps of dough and cut more shapes until you’ve used it all up.

Step 3

Decorate the rim of the lined pastry case with the shapes you’ve just cut out. Sprinkle the edges with some caster sugar.

Step 4

Bake the tart for 30-40 minutes until the fruit is soft and the pastry decorations are turning golden.

To make the caramel

Step 1

Once the tart is baked, make the caramel by combining the Lyle's Golden Syrup, butter, cream and salt in a medium pot. Set over a medium heat on the stove and stir often until the butter has melted and the mixture starts to bubble. At this point, turn the heat down to medium-low and let bubble away, stirring occasionally to prevent it catching and burning in places. Cook for 5-6 minutes until the mixture is slightly thickened. The colour should have also changed from an opaque yellow tone to more of a beige toffee colour.

Step 2

Drizzle 2/3 of the hot caramel over the apricots in the warm tart. Let cool for 15 minutes before serving warm with the remaining warm caramel for drizzling*.

Pro tip

*If the caramel is too cool/thick for drizzling, warm it back up with a splash of water over a low heat, stirring often, until warm and pourable.