Apricot and Almond Tart Recipe
Apricot and Almond Tart
 Prep Time ~ 15 mins | Cooking Time ~ 35 mins |
 Approx Cost ~ £4.00 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 6 |
Tip ~ If freezing wrap in tin foil, defost and warm in the oven 8-10 mins still in foil
Ingredients
375g packet dessert shortcrust pastry
1 medium egg, plus 1 medium egg yolk
50g / 2oz unsalted butter, melted
100g /.4oz golden caster sugar, plus an extra 1 tablespoon
100g / 4oz ground almonds
1 tablespoon amaretto or brandy (optional)
8 fresh apricots, halved and stoned
You will need a 23cm loose bottomed flan tin
Method
- Preheat the oven to 200C, Gas mark 6. Place a baking sheet in the oven to heat.
- On a floured surface roll out the pastry and use to line the flan tin.
- In a bowl, mix together the egg, egg yolk, butter, caster sugar, ground almonds and amaretto or brandy.
- Spoon the mixture into the base of the flan case.
- Arrange the apricots, cut side up on the almond paste.
- Sprinkle with the extra caster sugar and place the flan on the preheated baking tray.
- Bake for 30 - 35 minutes or until firm and golden brown.
- Serve warm or at room temperature.