A puff pastry base covered with brandied apricots & ground & flaked almonds with an apricot jam glaze
What makes it the ultimate summer Seriously From Waitrose dessert?
This is a very versatile dish. It can be served warm or cold with cream, creme fraiche or icecream. The addition of the brandy raises this dish into a seriously delicious dessert suitable for a dinner party.
8 large apricots
Brandy to soak
425g ready rolled puff pastry
2 tbsp ground almonds
2 tbsp flaked almonds
2 tbsp caster suger
I egg beaten
2 tbsp apricot jam
Cut the apricots into three following the line of the stone, soak overnight in the brandy. Line a baking tray with the pastry. Cover with the ground almonds & half the sugar. Arrange the apricot in rows, slightly over lapping with the pointed ends up. Sprinkle on the rest of the sugar & the flaked almonds. Brush the pastry edges with the egg. Bake in a 220C/425F/gas 7 oven for 30 mins or till the edges are crispy. Melt the jam with 1 tbsp of water & brush over the tart whilst still warm