• Pastry
  • 200 grams plain flour (gluten-free flour)
  • 100 grams hazelnut flour (Hazelnut Estate)
  • ΒΌ 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


Golden Apricot Tart

apricot tart v2


  • 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)