For Apricot Conserve:

  • 500 grams ripe apricots
  • 300 grams sugar or jam sugar (has a higher setting point)
  • Juice zest of 2 lemons
  • 100ml orange juice

For Apricot Tart:

  • 300 grams apricots
  • 50 grams butter
  • 1-2 tsp ground ginger
  • 1 packet ready-to-roll flaky pastry
  • Pinch flaky sea salt



apricot tart


Instructions for Apricot Conserve:

  1. Remove stones from fruit and roughly cut. Place in a large bowl and cover with sugar, cover and leave overnight at room temperature.
  2. Using a large heavy-based pot add all ingredients and gently simmer for 10 minutes. You need the apricots to be soft. Turn the heat up and bring to a rolling boiling point, and then cook for 10 minutes. Stir as needed so as not to stick. You want it to reach the setting point. Keep testing, put a plate in the fridge to cool, use it to put a few drops on the plate, and if it keeps its shape, it is ready.
  3. Sterilize jars for the conserve and seal and store them in a cool dark place.


Instructions for Apricot Tart:

  1.  Preheat oven to 220°C fan-force.
  2. Remove stones from apricots and slice them into Crescent shapes. Should get 8 from each.
  3. Melt butter in a bowl, add apricots and ginger, and toss well to cover the fruit.
  4. Roll out the pastry to fit your tart tin (I line mine with baking paper to make life easier). Place the pastry in the tin, then spread 2-3 tbsp of the apricot conserve over the bottom. Arrange the sliced fruit on top and sprinkle the sea salt. Bake for 30 minutes.
  5. Serve with your homemade ice cream.


Recipe by Amy Dougherty