Apricot tart with brown sugar & cinnamon pastry


  • 200.0g plain flour , plus extra for dusting
  • 2.0 tsp cinnamon
  • 140.0g cold butter , cut into small chunks
  • 85.0g light muscovado sugar
  • 1 egg , separated
  • 1.0 tbsp polenta
  • 700.0g apricots , halved and stoned
  • 1.0 tbsp demerara sugar


Serve This When You Have A Crowd To Feed, With Vanilla Ice Cream Or Slightly Sweetened Mascarpone

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