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Glazed Apricot Tart Recipe

Glazed Apricot Tart Recipe

Ingredients: Serves 8

For the pastry (paste):
150 g/5 oz/1.25 cups plain (all-purpose) flour
50 g/2 oz icing (confectioners') sugar
150 g/5 oz butter, softened

Finely grated rind and juice of 1 orange

1 egg yolk
1.5 ml/0.25 tsp vanilla essence (extract)

Oil, for greasing
For the filling:
450 g/1 lb/2 cups Ricotta cheese
225 g/8 oz/1 cup caster (superfine) sugar
4 eggs
90 ml/6 tbsp double (heavy) cream

For the topping:
425 g/15 oz/1 large can of apricot halves, drained
30 ml/2 tbsp apricot jam (conserve), sieved (strained), if necessary


To make the pastry, sift the flour and icing sugar into a bowl. Add the butter and half the orange rind and work in with a fork until beginning to form a dough. Add the egg yolk and vanilla essence and mix with the fork, then the hands, until the mixture forms a ball. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.

Roll out half the dough and use to line the base of an oiled 23 cm/9 in springform cake tin (pan). Prick with a fork and bake in a preheated oven at 200C/400F/gas mark 6 for 15 minutes. Remove from the oven.

To make the filling, beat the cheese and caster sugar with the remaining orange rind. Add the eggs, one at a time, beating well after each addition. Stir in the cream.

Roll out the remaining dough to a strip and use to line the sides of the cake tin, pressing the strip to the base firmly all round to seal. Pour in the cheese mixture. Bake in the oven at 200C/400F/gas mark 6 for 15 minutes, then reduce the heat to 160C/325F/gas mark 3 and cook for a further 20 minutes or until set. Arrange the apricot halves, rounded-sides up, on top and return to the oven for 10 minutes. Remove the cake tin. Blend the orange juice and jam in a small saucepan and heat until blended and melted. Brush all over the top of the tart and serve warm or cold.

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