I have two beautiful Apricot Tart recipes that I like to serve at afternoon tea. One of them does depend on fresh apricots. The other one can be made all year round with creme patissiere and apricot jam.
The first version is a mini tartlet made in a pate sablee pastry case. Pate sablee is a crumbly and delicate sweet pastry. This tart is made with pastry cream flavoured with apricot jam. It is then topped with an apricot jam glaze.
The flavours are delicate and creamy and the whole tart seems to melt in your mouth.
Stephen made up this recipe, and he is justifiably proud of it.
The fresh apricot version is essentially apple tart, but you replace the apples with a couple of apricots. The rest of the recipe is exactly the same as this apple tart recipe. I love the intense flavour of the apricots with the sweet creaminess of the creme patissiere and the buttery layers of puff pastry.
My mouth is watering.....
Serve the fresh apricot tart (recipe under apple tart) with a delicate green tea - I love it with Sencha green tea - or perhaps with Iced Green Tea. I love them on their own this way. It's a really lovely afternoon tea treat.
I like the pate sablee tarts best as part of an afternoon tea spread. I think they are perfect with meringues, chocolate eclairs, tomato sandwiches, ham sandwiches and a nice pot of Earl Grey Tea or fresh mint tea.