Soured Apricot and Almond Tart

Soured Apricot and almond tart

When I was working in the South of France I was obsessed with the variety of freshly baked goods on offer in the boulangeries and made it my mission to taste as many delectable pastries, breads and cakes as I could.

It was in Ville Franche when I stumbled upon a quaint boulangerie and ordered the Tarte Aux Abricots (Apricot Tart). Ever since that first mouthful I became obsessed with the tart and developed my own recipe as soon as I returned to Cape Town.

Soured apricot and frangipane tart

The sweet and sour apricots (achieved by making an easy chutney using verjuice, apricots and sugar) against the creaminess of the almond filling and the crisp bite of buttery shortcrust pastry is nothing but heavenly.

Icing sugar

Serve with a generous dollop of double cream or Mascarpone and you cant go wrong.

Click here to view the recipe.


This post was especially written for The Pretty Blog

Photographer: Catherine Mac

Food Prep, recipe development and styling: Luisa Farelo Hayes

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