Ingredients
-
250g short crust pastry
-
60g ground almonds
-
60g caster sugar
-
1 beaten egg
-
A few drops of vanilla essence
-
4 tbsp whipping cream
-
30g butter
-
450g apricot halvesstones removed
-
85g smooth apricot jam
-
40g toasted almond flakes
Directions
Looking for something a little more fruity in your dessert? Then this tart is the perfect combination of sweet and nutty that you’ll just love!
Ingredients
| 250g short crust pastry | |
| 60g ground almonds | |
| 60g caster sugar | |
| 1 beaten egg | |
| A few drops of vanilla essence | |
| 4 tbsp whipping cream | |
| 30g butter | |
| 450g apricot halves | |
| 85g smooth apricot jam | |
| 40g toasted almond flakes |
Steps
|
1
|
Roll out the pastry on a floured surface until it is about 3-5 mm thick. Use this to line the flan tin. Prick the base with a fork and chill for 20-30 mins. |
|
2
|
Combine the ground almonds, sugar, egg, vanilla extract, cream and butter to make a smooth almond paste. |
|
3
|
Preheat the oven on CONVECTION 180°C with the wire shelf in lower position. |
|
4
|
Spread the almond paste over the pastry base and then arrange the apricot halves on top. |
|
5
|
Bake for 30-40 min or until apricots are soft and the almond paste is golden and firm to touch. Allow to cool for 15 mins. |
|
6
|
For the glaze, put the apricot jam in a Pyrex jug and cook on MEDIUM MICROWAVE for 30 seconds. Brush the glaze over the tart and sprinkle with toasted almonds. |
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