Apricot & marzipan tart with fragrant yoghurt
Late summer is the season of the stone fruits; peaches, nectarines, plums, apricots and cherries, the luscious ripe fruit with their suggestive curves tainting the air with a voluptuous fragrance that is hard to resist. Personally, I think the best way to eat them is to gorge on their flesh whilst wearing little so you don't have to worry about the juice dripping down your neck (and beyond) but then that's just me and maybe I've been getting a little carried away....
I rarely cook with peaches or nectarines preferring them as nature intended. Plums and apricots though are perfect for pies and tarts and inspired an easy tart to take to lunch that I hope has more than hint of A Thousand and One Nights.
Apricot & Marzipan Tart with Fragrant Yoghurt
1 pack of ready rolled puff pastry
100-150g white marzipan
a punnet of fresh apricots (at least 6), sliced into thin segments
a dash of milk or a beaten egg to brush the pastry
50g flaked almonds
1-2 tsp golden icing sugar
a sprig or two of Greek Basil (or mint)
200g Greek yoghurt
drizzle of runny honey to taste (choose a fragrant flower honey)
1 tsp orange flower water
Preheat the oven to 200 degrees celsius and line a baking tray with baking parchment. Unroll the pastry on the prepared baking tray. Roll out the marzipan to match the shape of the pastry and place on top, leaving about 1cm of pastry showing on each edge. Brush the pastry edges with a little milk or beaten egg. Lay the apricot slices on top of the marzipan in a neat pattern as below.
Sprinkle the fruit with the flaked almonds and place in the hot oven for about 20 minutes or until the pastry has risen and is golden and the underside of the tart is cooked through. Leave to cool before dusting with the icing sugar and adding the fresh basil leaves. Stir the orange flower water and honey through the yoghurt and serve the tart at room temperature with a spoonful or two of the fragrant yoghurt. This is best served the same day, preferably on a hot afternoon, with a glass of Prosecco or mint tea and and a copy of the Arabian Nights.
I rarely cook with peaches or nectarines preferring them as nature intended. Plums and apricots though are perfect for pies and tarts and inspired an easy tart to take to lunch that I hope has more than hint of A Thousand and One Nights.
Apricot & Marzipan Tart with Fragrant Yoghurt
1 pack of ready rolled puff pastry
100-150g white marzipan
a punnet of fresh apricots (at least 6), sliced into thin segments
a dash of milk or a beaten egg to brush the pastry
50g flaked almonds
1-2 tsp golden icing sugar
a sprig or two of Greek Basil (or mint)
200g Greek yoghurt
drizzle of runny honey to taste (choose a fragrant flower honey)
1 tsp orange flower water
Preheat the oven to 200 degrees celsius and line a baking tray with baking parchment. Unroll the pastry on the prepared baking tray. Roll out the marzipan to match the shape of the pastry and place on top, leaving about 1cm of pastry showing on each edge. Brush the pastry edges with a little milk or beaten egg. Lay the apricot slices on top of the marzipan in a neat pattern as below.
Sprinkle the fruit with the flaked almonds and place in the hot oven for about 20 minutes or until the pastry has risen and is golden and the underside of the tart is cooked through. Leave to cool before dusting with the icing sugar and adding the fresh basil leaves. Stir the orange flower water and honey through the yoghurt and serve the tart at room temperature with a spoonful or two of the fragrant yoghurt. This is best served the same day, preferably on a hot afternoon, with a glass of Prosecco or mint tea and and a copy of the Arabian Nights.
This sounds fabulous & easy and I adore marzipan! Will definitely be trying this - grazie! Faustina
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