Cakes & Bakes: Apricot dartois

Slice of home-made apricot dartois | H is for Home

I’ve been looking at a tin of apricots in our store cupboard for about 2 years. Every time I opened the door it said, “use me, use me”, but I always reached for something else. But not this week – it was finally the apricots’ time!

Frangipane ingredients | H is for Home Home-made frangipane | H is for Home

I decided on a recipe from Michel Roux’s Desserts: A Lifelong Passion and made an apricot dartois.

Ready-made puff pastry | H is for Home

Dartois is traditionally two layers of puff pastry with a sandwiched layer of frangipane or jam. It can occasionally contain a savoury filling.

Making an apricot dartois base | H is for Home

It’s quite a simple recipe – especially if you’re using ready-made puff pastry – and the pastry cutting is very straightforward too. Don’t be put off by the precision! The amount of frangipane made in the given recipe is HUGE! I halved the recipe (what’s half of 5 eggs? I just used 3 medium-sized ones) it still made half a kilo of the stuff. I set aside the 150 grams needed for the recipe then portioned up the rest into small lidded tubs and froze it all for use at a later date.

Making an apricot dartois pastry lid | H is for Home

The resulting dartois is very attractive and very delicious. I don’t think it would look out of place in a French patisserie’s shop window!

Uncooked apricot dartois | H is for Home

I used tinned apricots, but peaches, pears, plums or figs also work really well. If you’ve got fresh fruit, you can easily poach it beforehand in syrup.

Cooked home-made apricot dartois | H is for Home

Serve warm or cold with a fruit coulis, cream or ice cream.