Almond and apricot tart

Almond And Apricot Tart

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Serves 6-8

Ingredients

Sweet pastry

Almond cream

Filling

To serve

Special equipment

Method

The day before cooking, halve the apricots and soak them in water for 24 hours.
When you are ready to start cooking preheat the oven to 160°C / 300°F / Gas Mark 2

Pastry

Cream the butter and icing sugar in a bowl with a wooden spoon.
Beat in the egg yolks. Add a little of the water and sieve in the flour, mixing well. Add the remaining water and beat for 1 minute.
Put the pastry into a bowl and chill in the fridge.

Almond cream

Beat the butter and icing sugar in a bowl with a wooden spoon, until pale and light.
Add the ground almonds and flour and mix well. Gradually add the eggs, stirring continuously.
Leave the mixture to chill in the fridge whilst rolling out the pastry.

Line the case

Remove pastry from the fridge. Roll it out evenly then line the flan tin.
Fill two-thirds of the flan tin with almond cream. Arrange the halved apricots on top of the almond cream.
Bake in the preheated oven for 45 minutes to 1 hour, until golden brown.

To serve