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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
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
- 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.
- 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.
- 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.
- Serve warm or at room temperature with a spoonful of crème fraîche or cream.
Comments
This recipe was first published in July 2002.
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