Apricot and almond tart

The soaring temperatures of last week is now a distant memory.   Gone are the flip flops, sunnies and shorts.

The bear and I popped into the supermarket earlier, and we spotted apricots selling for £4.50 a kilo.  I’ve never baked with apricots before and I know Hubby is a big fan so I bought half a kilo’s worth.   Hubby was our designated driver during our recent holiday and I wanted to thank him for getting us over to France/Belgium and back safely, and also for minding the Bear so that I could indulge in some retail therapy.    You can’t eat a card, so here’s a tart after your own heart Hubby 😉

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Ingredients:

A) Pastry (my go-to recipe)

  • 125g butter, melted and cooled
  • 80g caster sugar
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract
  • 180g plain flour

B) Apricot and almond topping

  • 80g ground almond
  • 80g plain flour
  • 40g caster sugar
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 80ml double cream
  • 80ml milk
  • 9 medium apricots (500g), washed and dried, halved and stoned
  • 1 tbsp caster sugar for sprinkling

Method:

  1. Pre-heat the oven at 180 degrees celsius
  2. Grease a 20cm loose-base tart tin
  3. Mix the melted butter with the sugar, almond and vanilla extracts until combined
  4. Add the flour to the mixture above to form a dough (but don’t knead)
  5. Tip the mixture into the middle of the prepped tart tin
  6. Use your fingers and spread the dough, pressing down and into the edges
  7. Place the tin in the oven and bake for 12 – 15 minutes until the pastry is golden
  8. Remove the tin from the oven and leave to cool (leave the oven on)
  9. In a bowl, mix ingredients (B) EXCEPT for the apricots
  10. Once the pastry has cooled down, spread the almond mixture on top of the pastry evenly
  11. Arrange the apricots in a fan shape over the almond mixture and sprinkle the sugar over the apricots
  12. Place the tart in the oven and bake for 25 to 30 minutes until the fruit is soft and the almond mixture is golden
  13. Remove the tart from oven and leave to cool for 10 minutes
  14. Remove the tart from the tin and serve warm with cream

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