Apricot Tarte

Name: Apricot Tarte
Ingredients: 4 cups plain flour; 3/4 cup sugar; 1 1/2 cups butter, chopped; 2 medium eggs, beaten; 2/3 cup apricot jam; 3/4 cup ground almonds; 1 3/4 lbs fresh apricots, halved and stoned or 3 x 14 oz cans of apricots, drained

7 ingredients

4 steps

Ingredients

4 cups plain flour
3/4 cup sugar
1 1/2 cups butter, chopped
2 medium eggs, beaten
2/3 cup apricot jam
3/4 cup ground almonds
1 3/4 lbs fresh apricots, halved and stoned or 3 x 14 oz cans of apricots, drained

Directions

1

Mix the flour, sugar and 1 1/4 cups of the butter in a food processor. Add the eggs and mix until it forms big lumps then take it out and knead to a smooth ball of pastry by hand. Flatten to a disc, wrap in plastic wrap and chill for 30 mins.
2

Preheat the oven to 400°F. Melt the rest of the butter in a small pan and stir in the jam.
3

Roll out the pastry on a lightly floured work surface to a rectangle about 10 x 14 inches. Lift it onto a baking sheet lined with baking parchment. Turn up the pastry edge to form a rim. Poke the pastry all over with a fork.
4

Sprinkle about 1/2 cup of the ground almonds over the pastry. Arrange the apricots on top. Drizzle the buttery jam glaze over and sprinkle with the rest of the ground almonds. Bake near the bottom of the oven for about 30 mins. Cool about 10 mins before serving with whipped cream.