Apricot and Almond Tart
Pastry:
150g plain flour
100g chilled butter
1 teaspoon cinnamon
2 tablespoons sifted icing sugar
2 tablespoons iced water
Filling:
500g tin of apricots
200g softened butter
200g caster sugar
3 eggs
200g almond meal
100g flaked almonds
1. Mix flour, cinnamon, butter and icing sugar together until the mixture resembles breadcrumbs (easy in a food processor!). Add water and mix until the pastry forms a ball. Cover with glad wrap and refrigerate for 20 mins or until required (this can be made ahead of time).
2. Preheat oven to 200°C. Roll out pastry to fit a 25cm tin. Cover with baking paper and blind bake for 10 minutes. Reduce heat to 170°C and bake for a further 10 minutes. Remove.
3. Mix butter and sugar together until pale and creamy. Add eggs one at a time, then add ground almonds. Beat with electric mixer (or food processor). Fold through flaked almonds.
4. Place apricots in the base of the pastry shell and cover with almond mixture. Bake for 45 minutes or until firm, though tart will firm up on cooling.
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