I just had to make this tart. But then again this time of year there's always something I "just" have to make. Every day there's something new. Don't you just love August? We already have peaches and apricots, still have red currants and strawberries and I even found some of the last sour cherries( my absolute favourite) of the season. So many recipes, so little time...
Because the season of these wonderful summer fruits is so short, I tend to over bake and over eat all month long. And I'm loving every moment of it!
This apricot red currant tart is best served warm. Think sunny weekday afternoon, tall glasses of homemade lemonade, iced coffee and a few girlfriends popping by unexpectedly. Let the good times begin...
Apricot-red currant summer tart
300 g all purpose flour
1 tsp baking powder
pinch of salt
200 g diced, unsalted butter at room temperature
150 g sugar
about 8 medium sized halved, pitted apricots
250 g red currants, picked over
1 cup sour cream
powdered sugar to serve
Preheat oven to 375F.
Mix flour, baking powder and salt in a bowl. Add butter, 1 egg, 100 g sugar and mix to form a dough. Knead several times until smooth. Form into a ball and refrigerate covered with plastic wrap for at least 1 hour. Line a medium sized baking tray with baking paper. Mix sour cream with the egg and remaining sugar until sugar dissolves.
Roll out dough on a floured surface to fit baking tray. Place apricots, cut side up on top of dough. Scatter red currants on and around apricots. Pour sour cream mixture around fruit and bake until golden around edges, about 35 to 40 minutes. Dust with powdered sugar. Cut while still warm in large rectangles.