APRICOT AND ALMOND TART
- 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
- To make the almond cream, beat the butter and sugar using an electric mixer until very pale and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the egg yolk and vanilla and beat well.
- Beat in the almond meal, flour and sea salt on a low speed until combined.
- Transfer to a container and refrigerate until set.
- To make the tart, preheat the oven to 200 C and line a tray with baking paper.
- Use a dinner plate as a stencil and to cut the puff pastry into a large round.
- Place on the lined tray and prick all over with a fork.
- 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.
- Arrange the apricots, cut-side down, over the tart.
- Bake for 30 - 45 minutes, until puffed and golden brown.
- Allow to cool before cutting. Serves 10, and is delicious with a dollop of double cream!
- Happy baking!
- 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/
3.2.2885