Apricot Upside-Down Tart from What to Eat Now (Spring & Summer) by Valentine Warner
This tart was so delicious that, when tried for the first time, two of us ate the whole thing in 20 minutes flat. It should be called ‘apricot face-down tart’ for the memory of lying on the grass...
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Ingredients
- 1 tablespoon water
- 1 large free-range egg
- 50 g caster sugar
- 170 g fridge-cold unsalted butter
- 40 g butter
- 50 ml water
- 100 g caster sugar
- a small pinch of flaked sea salt
- 235 g plain flour
- 1 teaspoon caster sugar
- 15 g unsalted butter
- 7-9 fresh apricots, depending on size
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