Apricot and almond tart

  • 30 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


  • 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


Apricot and almond tart
  • 1
    To 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.
  • 2
    Roll 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.
  • 3
    Preheat the oven to 190°C.
  • 4
    Bake the tart for 12-15 minutes or until just starting to turn golden, remove and set aside and reduce the oven to 170°C.
  • 5
    To 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.
  • 6
    Spread 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

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