Fairview has recently launched a competition for food bloggers to create a recipe with Fairview Camembert; this is my entry!
I got a couple of recipe ideas from browsing the Internet but in the end this tart was wholly my brain child. I first tried to make little individual pies but it didn't look (or taste!) as good as this open tart.
The final product was pretty damn tasty if I say so myself. The sweetness of the baked apricots go well with the creaminess of the cheese, the ginger biscuits add a nice spicy crunch while the honey just brings all the flavours together. The tart would make a nice sweet addition to a cheese platter and I am proud to present it for the Fairview Camembert Competition!
If you would like to vote for my recipe, head over to the competition page over here and select number 6 in the poll on the right hand side of the page.
Gingered Turkish Apricot and Camembert Tart
Makes 4 triangles
- 1 15cm x 15cm sheet of Puff Pastry
- 10 Turkish Apricots
- 0.5 Wheel of Camembert
- 4 Ginger Cookies
- 1 egg for brushing the pastry
- Preheat the oven to 150 degrees Celsius.
- Roll out the puff pastry slightly on a floured surface. Put the pastry dough on a tinfoil lined oven pan.
- With a knife draw a 1cm border around the pastry (be careful not to cut through!).
- Cut the apricot length-wise, pack them so that they overlap slightly on the pastry within the border.
- Place about 1cm thick slices of Camembert on top of the apricots.
- Brush the pastry border with beaten egg and bake for 25 minutes.
- Break the ginger cookies into small pieces and sprinkle over the tart after it has been in the oven for 25 minutes.
- Place the tart back into the oven and grill it for a few minutes. (Keep your eyes on the tart in this step, it burns very quickly!)
- Generously drizzle honey over the tart, cut into triangles and serve.
My cheese slices in the photos were a bit thin, I corrected it in the recipe.