Burnt Caramel Apricot Tart

It is my interpretation of the cracked caramel pastries from the bakeries in the South of France and you can swap the fruit for pears, apples or berries. This is heavenly I tell ya!

Ingredients:

6 apricots, halved, stones removed

1 tbsp caster sugar

For the pastry:

240g spelt flour

80g caster sugar

Pinch of salt

130g unsalted butter, cold and cut into cubes

1 medium egg yolk 

1-2 tbsp iced water

For the frangipane:

150g unsalted butter, soft, diced

150g caster sugar

200g almond flour

1 tsp vanilla extract

3 medium free-range eggs, lightly beaten

For the caramel:

150g caster sugar

50g butter, soft and cut into cubes

Pinch of sea salt

Preheat the oven to 190 C degrees and prep a baking tray with baking paper.  Add the apricots cut-side up and sprinkle with sugar.  Roast for 25 mins until soft and roasted. 

For the pastry.  Add flour, sugar and salt into a large bowl and mix. Add the cubed butter and gently pinch together into the flour to form large breadcrumbs. Mix in the yolk and a spoon of iced water and eventually bring them together into a ball.  Try not to work too much! Wrap with cling film and rest for 1hr in the fridge.

Grease a 26cm loose-bottom, non-stick tart tin. Roll out pastry and mould into the dish.  Chill in the fridge for 10 mins.  Turn oven to 170 C degrees and add baking paper and baking beans on top of the pastry. 

Bake for 15 mins and then carefully remove the baking beans.  Bake for another 15-20mins or until the top is lightly golden.  Remove from the oven.

For the frangipane, mix the butter and sugar together until light and fully.  About 5-10 mins depending on how soft the butter is. Gradually drizzle in the beaten eggs then mix in the ground almonds, vanilla extract. Carefully pour the frangipane filling into the pastry base and arrange the apricot slices on top. Bake for 45-50 mins until the filling is set.

Add the sugar for caramel into a small saucepan and set to medium to high heat.  Take the sugar to a golden caramel and add the butter.  Use a whisk to mix it in and add the salt. 

Pour this directly onto the tart and spread it around.  Place under the grill fan setting for 2-3 mins until it starts to go very dark but not burn.  Remove and leave to cool completely before slicing. Serve with crème fraîche.