Apricot tart

New recipe

Ingredients (4 servings)
  • 650 g rhubarb
  • 5 tablespoons caster sugar (10 required in total for the recipe)
  • 2 tablespoons caster sugar
  • 250 g good quality butter puff pastry
  • about twenty nice big apricots
  • 4 Biscuits Roses de Reims or 4 sponge fingers
  • 3 tablespoons caster sugar


The day before, prepare the rhubarb

Trim 650 g of rhubarb, cut into small sections, put them in a bowl and sprinkle with 5 tablespoons of caster sugar (10 required in total for the recipe). Cover the bowl with cling film and refrigerate for 12 hours.

Then drain the rhubarb in a colander and put it in a flameproof casserole dish. Cover with a lid and cook slowly until softened well.

On the day, prepare the tart

Butter a flan dish 25 cm in diameter or a rectangular baking tin about 9 x 30 cm. Sprinkle with 2 tablespoons of caster sugar and put in a cold place.

Roll out 250 g good quality butter puff pastry on a lightly floured worktop to about 2 mm thick, then place it in the tin. Press gently all over to wedge it into the edges. Roll the rolling pin across to cut off any excess. Prick the bottom with a fork then leave to rest in a cold place for about 20 minutes.

In the meantime, prepare about twenty nice big apricots: rinse and dry them, cut them in half and remove the stones. Then cut each half-apricot in two.

Preheat the oven to 210 °C (gas mark 6).

Cut a 28 cm diameter circle or a 9 x 30 cm rectangle of greaseproof paper and lay it in the tin.

Cover the bottom with a layer of ceramic baking beans or dried beans and bake in the oven for 20 minutes.

Take out the baking beans and the paper then allow the tin to cool.

Spread the rhubarb evenly. Take 4 Biscuits Roses de Reims or 4 sponge fingers and crumble three on top, reserve one. Arrange the apricot quarters. Sprinkle with the remaining 3 tablespoons of caster sugar. Bake in the oven for a further 20 to 25 minutes.

Take out the tart and crumble the last Biscuit Rose de Reims or sponge finger on top. Serve warm.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits