Easy apricot tart with almonds & lemon thyme

Name: Easy apricot tart with almonds & lemon thyme
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 320 g pack Jus-Rol All Butter Puff Pastry Sheet; 18 apricots (750g-1kg); 2 tbsp ground almonds; 2 tbsp plain flour; 20 crunchy amaretti biscuits, finely crushed; 100 g caster sugar; 10 g butter, melted; 2 tbsp apricot jam; 8 sprigs lemon thyme, leaves only; Cream or vanilla ice cream, to serve

This fruit tart from our deputy food & drink editor Katie Bishop is a great recipe for entertaining – it looks like you’ve picked it up from a pâtisserie and tastes delicious, but is deceptively easy to make.

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Vegetarian

Serves8
CourseDessert
Prepare15 mins
Cook45 mins
Total time1 hr
Pluscooling

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320g pack Jus-Rol All Butter Puff Pastry Sheet
18 apricots (750g-1kg)
2 tbsp ground almonds
2 tbsp plain flour
20 crunchy amaretti biscuits, finely crushed
100g caster sugar
10g butter, melted
2 tbsp apricot jam
8 sprigs lemon thyme, leaves only
Cream or vanilla ice cream, to serve

Preheat the oven to 200ºC, gas mark 6 and place a flat baking sheet in to heat up. Remove the pastry from the fridge for 10 minutes. Halve the apricots and remove the stones.
Mix together the almonds, flour, amaretti crumbs and 2 tbsp sugar. Unroll the pastry, leaving it on the baking parchment it comes with. Using the tip of a sharp knife, score a 1.5cm border around the edge. Sprinkle the amaretti mixture evenly over the pastry, avoiding the border.
Arrange the apricot halves, skin-side down, in a snug, haphazard single layer over the top. Brush the pastry border only with the melted butter, then generously sprinkle the remaining sugar over the whole tart, to cover the border and the fruit.
Slide the pastry, still on its parchment, onto the preheated baking sheet. Bake for 35-40 minutes, or until the crust is well browned and some of the fruit has slightly caramelised. Remove and immediately transfer to a wire rack to prevent the base from becoming soggy. Leave for 20-30 minutes before serving.
Meanwhile, warm the jam with 3 sprigs of thyme and 1 tbsp water in a small pan over a low heat for 3-5 minutes to make a glaze, then brush over the fruit. Decorate the top with a generous scattering of individual thyme leaves, then serve just-warm with cream or ice cream.

Cook’s tip

You could easily adapt the recipe to other fruit throughout the year. It’s wonderful when the first English plums arrive later in summer, and lovely with rhubarb at the start of the year.

The lemon thyme works beautifully in the glaze, but if you can’t get hold of it, rosemary would work too – just use a little less.

You could make your own puff pastry, but the ready-made version is so good that I use it all the time. I’m always happy to take my time over a recipe if it’s needed, but if there’s a shortcut that gives great results, why not take it?

Typical values per serving when made using specific products in recipe