If you had the foresight to preserve apricots over summer, this is the recipe for you. Otherwise, you can use tinned apricots. If using the fruit fresh in summer, poach them in a little sugar and a little water to soften before baking. This is a super-easy recipe to whip after dinner if you suddenly feel like pudding.
Ingredients
| 1 square | Sweet short pastry, approx. 30cm x 30cm |
| 1 cup | Apricot, in halves, drained (preserved, tinned, or fresh, poached gently in water and a little sugar) (Main) |
| 1 tsp | Orange zest |
| 1 pinch | Ground cinnamon |
| 1 tsp | Cornflour |
| 2 Tbsp | Raw sugar |
| 1 | Egg, beaten |
| 1 tsp | Thyme leaves, optional |
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Directions
- Preheat oven to 190C. Line an oven tray with baking paper.
- Sprinkle a little flour on the oven tray, and lay out the pastry (I used pre-rolled sheets).
- In a small bowl, mix together the drained apricots, orange zest, cinnamon, cornflour and 1 Tbsp of the sugar. Drain any excess liquid, then place fruit in the centre of the pastry, leaving a border of about 5cm.
- Fold the border of pastry over the fruit, leaving a large portion of the fruit uncovered, and gently make a few pleats. Brush the border with the egg, and sprinkle over the other tablespoon of sugar.
- Bake in the oven for 12-15 minutes, until the pastry is golden.
- Remove from the oven and leave to sit for a few minutes. Carefully transfer to a wooden board, using a cake or fish slice. Cut on the board and serve with icecream or cream.
If you liked this recipe, try Delaney's
