Apricot and almond tart
Apr 29, 2014 2:00pm- 30 mins preparation
- 50 mins cooking
- Serves 8
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Ingredients
Filling
- 100 gram butter, softened
- 1/3 cup (75g) caster sugar
- 1 egg
- 3/4 cup (75g) almond meat
- 2 tablespoon plain flour
Apricot and almond tart
- 2 cup (290g) plain flour
- 3 tablespoon caster sugar
- 175 gram butter, diced
- 2 tablespoon cold water
- 6 apricots, pitted and halved
- 1 tablespoon flaked almonds
Method
Apricot and almond tart
- 1To make the pastry, combine the flour, sugar and butter in a food processor until the consistency resembles fine breadcrumbs. Add the water a tablespoon at a time until the dough comes together. Knead into a disc, wrap in plastic and refrigerate for 30 minutes.
- 2Roll the pastry out between two sheets of baking paper until it is 3mm thick. Press pastry into a 10 x 25cm tart tin with a removable base, trimming away any excess pastry. Prick the surface of the tart with a fork and place into the freezer for 30 minutes.
- 3Preheat the oven to 190°C.
- 4Bake the tart for 12-15 minutes or until just starting to turn golden, remove and set aside and reduce the oven to 170°C.
- 5To make the filling, beat the butter and sugar until pale and creamy. Add the egg and mix until combined then stir in the almond meal and flour.
- 6Spread the filling into the tart base and arrange the apricots on top. Sprinkle with the almond and bake for 35 minutes or until or until golden brown