22nd May 2020

Featured / Food / Isla Rechner

Apricot Fold Over Tart

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Apricot Fold Over Tart

Serves: 6-8

Cooks in: 1 hour

Difficulty: Medium


Apricot Fold Over
300g plain flour, plus extra for dusting
10g ground cinnamon
50g icing sugar
210g cold butter, cut into cubes
2 egg yolks
500g fresh apricots, halved and stoned
15 caster sugar

Rosemary and Apricot Compote
40g caster sugar
250g fresh apricots, stoned and chopped roughly
50ml water
2 sprigs rosemary

Rosemary Honey
200g honey
2 sprigs rosemary


A simple free form apricot fold over tart with rosemary honey is a welcome addition to any dessert table.


1. In a small saucepan, place honey and rosemary sprigs. Heat gently until the honey has become warm and runny. Place in a small container and leave to infuse overnight

2. Place flour, cinnamon and icing sugar in a medium bowl. Rub in your butter until the texture resembles breadcrumbs. Add your egg yolks to form a dough.

3. Knead the dough for a few minutes to activate the gluten. Clingfilm and place in the fridge for 30 minutes.

4. Meanwhile, make your rosemary and apricot compote by placing all ingredients in a small saucepan on a medium heat, cooking until the apricots have started breaking down. Once you have a pulpy compote, take off the heat leaving to cool before using.

5. Preheat your oven to 175°.

6. After 30 minutes, remove your dough from the fridge, roll it out to a 30cm circle, place on a greased or lined baking tray.

7. Spread the apricot compote onto the dough base, leaving a 5cm border around the diameter.

8. Toss the fresh apricots in the sugar and in concentric circles, place the apricots on the pastry cut side up.

9. Fold the pastry over the apricots slightly in a free form fashion and sprinkle the edges with extra caster sugar.

10. Bake for 35 minutes or until the apricots are slightly blistering and the pastry is golden.

11. Once cooked, brush with rosemary honey and serve with a hearty dollop of cream.

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Isla Rechner

As group pastry chef of Granger & Co., London-based Isla Rechner can mostly always be found cooking up a storm with her delicious pastry recipes. Over the years, her style has been heavily influenced by growing up around delicious produce in her native South Africa. Her penchant for exploring the world, as well as her upbringing, helps her create eclectic dishes that are full of fun – sunshine food, if you will.

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