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Apricot and Almond Tart

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Apricot and Almond Tart

Sweet, juicy apricots, picked ripe from trees in the south of France, are a must at this time of year. In this recipe, they seem to melt into the Amaretto-flavoured almond paste and crisp, sweet pastry.

Preparation time:
15 minutes
Cooking time:
30 minutes to 35 minutes
Total time:
45 minutes to 50 minutes 50 minutes
Serves:
 6

Ingredients

  • 375g packet Saxby's Fresh Dessert Shortcrust Pastry
  • 1 medium egg, plus 1 medium egg yolk
  • 50g unsalted butter, melted
  • 100g golden caster sugar, plus an extra 1 tbsp
  • 100g pack Waitrose Ground Almonds
  • 1 tbsp Amaretto or brandy
  • 8 apricots, halved and stoned

Method

  1. Preheat oven to 200°C, gas mark 6, and place a baking tray in the oven to heat. On a floured surface, roll out the pastry to fit a 23cm loose-bottomed flan tin, then line it with the pastry.
  2. In a bowl, mix together the egg, egg yolk, butter, caster sugar, ground almonds and Amaretto or brandy. Spoon the mixture into the flan case.
  3. Cut the apricots in half and remove the stones. Arrange the fruit, cut-side up, on the almond paste. Sprinkle with the extra caster sugar and place on the preheated tray. Bake for 30-35 minutes, or until firm and golden brown.
  4. Serve warm or at room temperature with a spoonful of crème fraîche or cream.

Comments and images

Average user rating 2 stars out of 5

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Prettypollydolly

Prettypollydolly 18 October 2008 13:18

This recipe is really good- I double the quantities for a larger tin. I also make it with other fruit, pears, peaches or cherries are a really good combination with the almond - just change the name to suit the fruit. When fresh fruit is not available it is perfect made with Waitrose fruit in natural juice.

Catherine Harrison

Catherine Harrison 24 June 2008 16:40

This is good cooked in individual tart cases - I cut out pastry circles and fitted into quite deep muffin cases and put almond paste in and half fresh apricot for each case.

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2 stars out of 5

Average user rating Based on 423 ratings

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This recipe was first published on Waitrose.com in July 2002