Apricot tart

Simple and rustic

300g pastry

500g apricots

25g butter

3 tbsp maple syrup

  • Preheat the oven to gas mark 6.
  • Line a 20 cm pie dish with pastry and blind bake until the base is firm.
  • Remove from oven, set aside and turn the temperature down to gas mark 4.
  • Halve and slice the apricots.
  • Melt the butter in a pan, add the maple syrup then apricots. Stirring occasionally cook until translucent - a knife should go into the flesh with ease.
  • Use a draining spoon to transfer the fruit into the case.
  • On a high heat boil the juice/syrup mixture that has remained in the pan until there is only a few tablespoons left, spoon over the apricots.
  • Cover the tart edges with kitchen foil to prevent burning. Bake for 30-40 minutes, until the pastry is golden and the apricots have coloured.