180g/6oz fresh apricots, halved and stoned
100g/3? oz dark chocolate (70 per cent cocoa), broken into pieces
125g/4? oz butter
2 eggs
Creme fraiche, to serve
Pastry
140g/5oz plain flour
40g/1? oz icing sugar
90g/3? oz butter, chilled
1 egg yolk
First make the pastry. You can do this by hand or in a food processor. Sift the flour and icing sugar together and add a pinch of salt. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg yolk and mix until the mixture just comes together. If the pastry seems dry, add a splash of water. Form into a round, cover with cling film and place in the freezer for 1 hour.
Place the apricots in a large bowl, squeeze in the lemon juice and sprinkle in half the sugar. Toss together and leave to steep.
Preheat the oven to 180C/350F/gas 4. Grate the pastry on the coarse side of the grater and press it evenly around the edges and base of a 25cm tart tin, to a thickness of about ?cm. Prick the base with a fork and place in the freezer for 10 minutes.
Place in the oven and bake until golden and just cooked, about 10 minutes. Leave to cool and keep the oven on.
Once the tart shell is cool, drain the apricots and place evenly around the pastry.
Suspend a bowl over a pan of simmering water (making sure the water doesn’t touch the bottom) and melt the chocolate and butter, stirring a couple of times, until the chocolate is just melted. Meanwhile, whisk together the eggs and remaining 50g of sugar with an electric whisk until pale and fluffy.
Stir a big spoonful of whisked eggs into the chocolate to lighten it, then fold the two mixtures together. Pour this over the apricots and smooth out the surface with a spatula. Place in the oven for 25 minutes until firm to the touch but still slightly soft in the middle. Leave to cool, then serve with creme fraiche.
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