I love a good tart. Usually they’re filled with sweet fruit, rich chocolate or decadent caramel. They also present very well on a plate, so are great for entertaining. They can be made ahead of time and served once the main meal has concluded.
This recipe is not too rich. It’s subtle, sweet and quite light.
Apricot and Almond Tart Recipe
- 1 1/2 cups Plain Flour
- 125 grams Butter, cubed
- 1/4 cup Caster Sugar
- 1 Egg, lightly beaten
- 800 grams Tin Apricots3 steps to make the first part of this recipe
- In a food processor combine the flour, butter and sugar. Process this until the mixture resembles fine breadcrumbs. Add the lightly beaten egg, and process until the mixture comes together into a dough. Knead until smooth. Cover with cling wrap, and refrigerate for 30 mins.
- Preheat the oven to 180 degrees C / 355 degrees F. Roll pastry out on a lightly floured surface and use to line a 24cm loose-bottomed tart pan. Refrigerate for 15 mins.
- Place the tart tin on a baking tray. Line the tin with baking paper, then place pie weights or uncooked rice inside to weight the paper down. Bake in the oven for 10 mins, then remove the weights and baking paper. Bake for an extra 5 mins. Remove from the oven and cool slightly.
- 3/4 cup Almond meal
- 1/2 cup Caster Sugar
- 2 Eggs
- 4 Tbsp Butter, softened
- 1/4 cup Plain Flour
2 steps make the frangipane recipe
- Cream the butter and sugar until pale in colour. Incorporate the eggs, then fold in the almond meal and flour.
- Spoon frangipane into the blind baked pastry case. Top with apricot halves. Bake for approx 20 – 25 minutes or until just set.