3½oz butter
12 apricots, halved and pitted, or 2lb 4oz tinned apricots in juice
3oz soft light-brown sugar
1 tsp natural vanilla extract
4½oz plain flour
2 tsp baking powder
1 tsp ground cinnamon
4oz sugar
40z soured cream
crème fraîche or whipped cream, to serve
Preheat the oven to 200°C/400°F/gas mark 6. Cut 75g (2¾oz) of the butter into small pieces and set aside. If you are using tinned apricots, drain them well and pat dry with kitchen paper.
In a 24cm (9½in) ovenproof frying-pan, melt the rest of the butter with the brown sugar and vanilla. Cook for one minute, stirring to dissolve the sugar. Remove from the heat and arrange the apricots, cut-side down, in the pan.
Sift the flour, baking powder and cinnamon together into a bowl and stir in the caster sugar. Add the butter pieces and rub in with the fingertips until the mixture resembles breadcrumbs. Add the soured cream, stirring to combine. Spoon the mixture over the apricots and bake for 30 minutes until golden.
Remove the tart from the oven and immediately invert it carefully on to a serving platter. Cut into slices and serve topped with a dollop of crème fraîche or whipped cream.
also i apologize for my constant horrible photos because i only have a cell phone camera.
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