Pastry
200 grams plain flour (gluten-free flour)
100 grams hazelnut flour (Hazelnut Estate)
¼ Tsp ground cinnamon
2 Tbsp castor sugar
150 grams butter (firm but pliable)
100 ml chilled water
Filling
850 grams apricots (Rosedale Orchard, Willowbrook Orchard, Earnscleugh Co Op Orchards, Waitaki Orchards)
2 tbsp lemon juice
The zest of 1 lemon
2 tbsp castor sugar
3 tbsp flour (or GF flour)
1/2 cup chopped hazelnuts (Hazelnut Estate)
1 egg white lightly beaten (Agreeable Nature)
Caster sugar for sugar sprinkle
Edible gold leaf to decorate
Icing sugar to dust
Amazing Vendors This Week:
Earnscleugh Co Op Orchards- Apricots
Hazelnut Estate - Hazelnuts and flour
Agreeable Nature Eggs - Eggs
To make the pastry:
First, sift all dry ingredients into a food processor or alternatively you can hand blend it in a large mixing bowl and add the butter until it resembles coarse bread crumbles. Slowly add the water until the mixture gathers into large clumps. Turn the dough out onto a floured surface and knead until smooth. Then wrap and chill for 30 minutes. Preheat the oven to 180 c and roll the pastry out into a circle or rectangle. Place it on a lined baking tray. Rest until the filling is ready.
To make the filling:
Cut the apricots in halves and remove the stones. Toss the apricots in the lemon juice and leave to macerate for 5 minutes, then put the first measure of caster sugar, lemon zest, and flour into the mix. Stir the mixture then pile apricots onto the pastry and spread them out. Fold in the pastry edges around 5cm and pinch the dough to hold. Use half of the nuts and sprinkle them onto the tart. Mix the rest of the nuts into the mix with the egg whites and paste to the edge of the pastry. Finally, sprinkle the rest of the caster sugar over the whole tart. Bake for 35-40 minutes. Remove from oven and cool for 15 minutes and then add the edible gold leaf and icing sugar. Serve with yoghurt or cream (From Holy Cow)
