It has become a real challenge to find good apricots nowadays. Most of the offer consist in these huge, artificial-looking and (almost by rule) tasteless thingies that they sell everywhere. Naturally grown apricots tend to be  smaller but they smell wonderfully. Don’t they look cute with those tiny red spots? I adore how the smooth, sweet flesh meets the acidic skin when you bite into it!

My favorite way of eating apricots? Raw, as they are, and in fruit salads. Or in this wonderful rustic tart with cottage cheese filling.

For the tart dough (26-28cm round tart pan):
220g white spelt flour (or all-purpose)
pinch salt
1 tsp baking powder
pinch baking soda
3 Tbsp blond cane sugar
1 egg, lightly beaten
100g cold butter, diced + butter for the pan

For the filling:
400g cottage cheese
2 eggs
100ml milk
50ml whipping (or heavy) cream
100g blond cane sugar
grated peel of 1 lemon
8-10 apricots, halved and pitted
optional: powdered sugar for serving

1. First make the tart dough: in a bowl (of a food processor) combine the flour, salt, baking powder, soda and sugar. Process (or mix with a fork) until combined. Then add the butter and the beaten egg and process again just until the dough holds together.
2. Turn the dough out onto a (floured) work surface and roll out, forming a disc. Transfer it into a buttered baking pan and line it nicely, trimming the excess dough if necessary. Place the pan in the fridge for half an hour to rest.
3. Make the filling by combining the cottage cheese with eggs, milk, whipping cream, sugar and grated lemon peel.
4. Blind-bake the tart shell in a preheated oven (170-180ºC) for 10-15′, then pour the filling on top and decorate with apricot halves. Place in the oven again and bake for 40-50′ or until the filling is set. Cover with aluminum foil if necessary. Turn off the oven and leave the tart inside for additional 10-15′, then transfer to the kitchen rack and allow to cool completely.
5. Before serving, you can dust the tart with powdered sugar if you wish. Keep it covered in the fridge. It tastes best after having rested (and cooled) for some hours.

Related posts:

1. Cottage cheese and blueberry tart
2. Free-form quince tart
3. Hazelnut and goat cheese bread sticks
4. Yogurt dessert with coconut and apricots
5. Thyme cheese puffs