After nine days walking the Camino (read my first post about my experience here), I was itching to get back into the soothing routines of the kitchen and this was the perfect recipe. Pastry, fruit, crumble. Such a simple combination but one that really works.
I put this together in a couple of stages – first the pastry – it’s a press-in crust in a springform pan (mine was 25cm in diameter – my crust only came up about 3cm around the sides – nothing like the image of a tall pastry case) that you freeze for 30 minutes, then blind bake. I didn’t have any beans to weight the pastry down but it baked up beautifully anyway. In fact it smelled so good that it woke up one of my houseguests who was siesta-ing on a different floor in the house 😉
The crumble came together in a few minutes (loved the addition of almonds) and sat in the fridge until I was ready to assemble. The apricot filling looks like a LOT of apricots – so much so that you think they won’t all fit but they just barely did (they cook down a little in the oven) and the crumble generously covers the top of the fruit. This went down a treat the day it was made and as leftovers for breakfast the following two days. A keeper – all components (crumble and crust).
David’s recipe for apricot crumble tart can be found here, or on p 309 of My Paris Kitchen.
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