Inspired by last week’s episode of the Great British Bake Off which was dessert week, I baked Mary’s Wobbly Apricot Tart; a signature bake, from my Everyday Bake Off recipe book (page 226) for tea at my mum’s.
Described as “two layers of perfectly crisp, rich sweet pastry with a very simple, but glorious, filling of marzipan and tinned fruit”
What you’ll need:
1 x 23cm deep loose-based flan tin
For the pastry
For the filling
375g marzipan or almond paste
2 x 400g tins apricot halves in natural juice
Sifted icing sugar, for dusting
Crème fraîche or single cream, to serve
What you do:
Put the flour, icing sugar and butter into a bowl. The recipe suggests using a food processor but I don’t have one so had to resort to good old-fashioned rubbing with fingertips to make a crumble looking mixture. Add the egg and mix until forms a light dough.
Turn out the dough onto a lightly dusted work surface with flour and gather together into a ball. Wrap in clingfilm and chill for 15 minutes.
Whilst the pastry chills, heat the oven to 200ºc and put a baking sheet in the centre of the oven to heat up.
Take the pastry out of the fridge. Cut off a third (for the top), re-wrap and return to fridge. Roll out the pastry and line the tin (easier said than done, took me 3 attempts to roll it successfully and get it to the tin).
Grate or finely chop the marzipan and scatter evenly over the base of the pastry case. Thoroughly drain the apricots, pat dry with kitchen paper and arrange the apricots, cut side down, on top of the marzipan.
Note: I actually made 1.5 x the pastry amount because my tin was slightly larger than what the recipe required. It was just as well really because I don’t think there would have been enough even if I had used a smaller tin. Also, I had quite a few apricots left over. Would also like to try this recipe using pears instead.
Upon having a slice there was just too much marzipan in the pie really, it was actually quite overpowering of the apricots and the delicious sweet pastry. I’ve made over half a dozen of the recipes from this book and in my humble novice opinion the ingredients measurements just seemed a bit out.