APRICOT AND ALMOND TART
 
 
Ingredients
  • 1 sheet good quality, all-butter puff pastry
  • 8 - 10 apricots, or fruit of choice
  • FOR THE ALMOND CREAM:
  • 125g unsalted butter, softened
  • 125g caster (superfine) sugar
  • ¼ tsp vanilla extract
  • 2 eggs
  • 1 egg yolk
  • 90g almond meal
  • 40g flour
  • Pinch sea salt
Method
  1. To make the almond cream, beat the butter and sugar using an electric mixer until very pale and fluffy.
  2. Add the eggs, one at a time, beating well after each addition. Add the egg yolk and vanilla and beat well.
  3. Beat in the almond meal, flour and sea salt on a low speed until combined.
  4. Transfer to a container and refrigerate until set.
  5. To make the tart, preheat the oven to 200 C and line a tray with baking paper.
  6. Use a dinner plate as a stencil and to cut the puff pastry into a large round.
  7. Place on the lined tray and prick all over with a fork.
  8. Spread about half the almond cream over the base of the puff pastry, leaving about half an inch bare around the edge. It should be 3-5mm thick.
  9. Arrange the apricots, cut-side down, over the tart.
  10. Bake for 30 - 45 minutes, until puffed and golden brown.
  11. Allow to cool before cutting. Serves 10, and is delicious with a dollop of double cream!
  12. Happy baking!
  13. NOTE: this recipe makes double the amount of almond cream required. You can freeze the remaining half for a future use, or halve the recipe.
Recipe by Butter Baking at https://www.butterbaking.com/2015/01/08/apricot-and-almond-tart/