Fragrant Apricot Tart with Brown Sugar and Cinnamon Crust

• all-purpose flour↗200 г g

  plus extra for dusting

• ground cinnamon↗2 ч. л. tsp
• cold butter140 г g

  cut into small cubes

• light muscovado sugar↗85 г g
• egg↗1

  yolk and white separated

• polenta↗1 ст. л. tbsp
• apricot↗700 г g

  halved, pitted

• demerara sugar↗1 ст. л. tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection or gas 6). In a food processor combine the flour and ground cinnamon, add the cold butter cut into cubes. Mix until the mixture turns into fine crumbs. Set aside 2 tbsp of sugar, then add the remaining sugar and stir quickly. Add the yolk and 1 tbsp of water, pulse and knead into a firm dough. Turn it out onto a lightly floured surface and knead briefly. Wrap the dough in cling film and chill for 30 minutes.

2. 2

   Combine the sliced apricots with the reserved sugar. Roll out the chilled dough between two sheets of parchment paper, forming a circle about 30 cm in diameter. Transfer the paper with the dough onto a large baking tray. In the centre, about 20 cm wide, sprinkle the polenta, then arrange the apricot halves cut side up. Lift the edges of the dough over the fruit, leaving a free window in the centre. Lightly beat the egg white and brush the dough edges with it. Sprinkle the remaining sugar and bake for 30–35 minutes, until the crust is golden‑crisp and the apricots are soft.