Fresh Apricot Tart

Serves 4 - 6



1 roll ready-made puff pastry
1kg fresh apricots
105g (125ml) Huletts Castor Sugar
5ml (1t) vanilla extract or vanilla essence
25g butter, cut into small pieces
1 egg
Huletts Icing Sugar, for dusting



  1. Preheat the oven to 200°C.
  2. Roll out the pastry and place in a greased tart pan (20cm diameter) allowing the pastry to drape over the sides. Place in the refrigerator.
  3. Cut the apricots in half and remove the stones. Place in a bowl and toss with the sugar and vanilla extract.
  4. Place the apricots on the prepared pastry and dot with butter. Fold the draping pastry over the top of the filling, leaving the centre exposed.
  5. Whisk the egg with 1 teaspoon of water and brush over pastry.
  6. Bake for 30-35 minutes, or until the tart is golden.
  7. Top with almond slithers and dust with icing sugar.
  8. Serve with cream or ice cream (optional).