Save to your scrapbook

    Apricot and Almond Tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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


    • 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


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars