This beautiful tart combines fresh, seasonal apricots with buttery almond frangipane in a crisp pastry case.
For the pastry:
- 275 g plain flour
- 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
- Salt and pepper
- A little water
For the filling:
- 140 g golden caster sugar
- 140g ground almonds
- 140 g butter
- 2 eggs
- 1 tablespoon apricot brandy
- 3–4 large fresh apricots
- 1 tablespoon apricot jam
- Set your oven to 180 C, 350 F or Gas Mark 4.
- Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Season with salt and pepper. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
- Roll out your pastry and use it to line a 19 cm quiche or flan dish. Bake for 5 minutes in the oven to allow the pastry to “set”. This will stop the filling making it soggy!
- To make the filling, put the sugar, ground almonds and butter in a bowl and beat using a food processer or hand blender until pale and creamy. Add the eggs and apricot brandy and continue to beat until incorporated into the mixture.
- Spoon the filling into the pastry case and smooth down the top with a knife.
- Wash the apricots. Cut each apricot in half and remove the stone. Slice each apricot into segments.
- Place the apricot segments on top of the filling.
- Place the tart in the oven and bake for around 40 minutes.
- Remove from the oven. While the tart is still hot, use a pastry brush to add a thin coating of apricot jam on the top. This will make enhance the appearance of the tart by making the fruit look shiny and also add an extra boost of flavour.
- This tart can be eaten warm or cold.
Keywords: apricot tart, apricots, tart