RECIPE OF THE MONTH

Everything created at THE DOUGH HOUSE is made to share so here is a special recipe for you... 

 

Apricot & Elderflower Tart

We adore apricots, so happy they are in season now! Try this recipe for a lovely summer afternoon tea...

SHORTCRUST PASTRY 

300g spelt flour

50g caster sugar

226g butter

15ml ice water

APRICOT FILLING

10 apricots

1/2 tbs ginger

100g soft brown sugar

2 tbs elderflower cordial

1 tablespoon corn flour 

1 teaspoon vanilla or orange blossom water

 

Sift the flour into a large bowl, add the cubed butter and using the dough blender cut in the butter by pressing down into the flour, until the mixture resembles fine breadcrumbs. Stir in the salt & sugar, then add the water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for half an hour to an hour while preparing the filling.

Slice the roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Roll out the remaining leftovers together and cut out medium long, even strips, each about 1.5cm wide.

 

Prick the base of the pastry case all over with a fork. Heat oven to 200C/180C fan/gas 6. Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 10 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small knife before filling, leave to cool down. 

Slice your apricots and mix with ginger, sugar, elderflower cordial, vanilla or orange blossom, corn flour.To assemble, pile the fruit mixture into the tart shells. Arrange and weave the pastry strips in a lattice pattern on top of the pie. Bring the overhanging pastry from the tart base up and over the ends of the pastry strips, pressing down to seal, then crimp it all the way around with your fingers and thumb. Brush the tarts all over with the egg wash. Pop it in the fridge to chill for 30 minutes.

Preheat the oven to 200ºC and place a baking tray inside to warm up. Transfer the tarts to the baking tray and bake it in the oven for 20 minutes, checking occasionally and rotating it if it’s colouring unevenly. Remove the tarts from the oven and leave to set for at least 3 hours before serving. Serve with vanilla ice cream. Enjoy! 

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