Silver Spoon

Apricot and Almond Tart

Apricot and Almond Tart

Recipe Submitted By: hollymimamama

This is adapted from a recipe in James Martin's, Desserts

Preparation Time 45 minutes
Baking Time 35 minutes
Portions 4
Skill Level Easy
Average Rating 0 stars
 

Apricot and Almond Tart Ingredients

200 grams Plain White Flour (Allinson Nature Friendly) for the pastry Plain White Flour (Allinson Nature Friendly)
0.25 tsp Salt for the pastry
2 tbsp Icing Sugar (Silver Spoon Homegrown) for the pastry Icing Sugar (Silver Spoon Homegrown)
100 grams Butter for the pastry, cold, unsalted cubed
1 Happy Eggs for the pastry, beaten Happy Eggs
1 tsp Lemon for the pastry, juice
2 tbsp Water for the pastry, iced
225 grams Butter for the Frangipane, unsalted
225 grams Golden Caster Sugar (Billington's) for the Frangipane Golden Caster Sugar (Billington's)
175 grams Almonds for the Frangipane, ground
50 grams Plain White Flour (Allinson Nature Friendly) for the Frangipane Plain White Flour (Allinson Nature Friendly)
4 Happy Eggs for the Frangipane Happy Eggs
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Additional Ingredients

200 grams Shortcrust Pastry as above, for each tart
2 tbsp Raspberry Jam for each tart
275 grams Frangipane filling as above, for each tart shell
225 grams Apricots ready to eat, halved, for toppping the tarts
30 grams Almonds for topping the tarts, flaked
 

This recipe uses

  • Plain White Flour (Allinson Nature Friendly)
  • Icing Sugar (Silver Spoon Homegrown)
  • Happy Eggs
  • Golden Caster Sugar (Billington's)
  • Plain White Flour (Allinson Nature Friendly)
  • Happy Eggs

How to make Apricot and Almond Tart

  • Click on the text to highlight the different stages as you go along,
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  1. First, make the shortcrust pastry by mixing together the flour, salt and icing sugar. Add the cubed butter to the flour and rub in until the mixture resembles course breadcrumbs. Make a well in the centre of the dry ingredients. method tip
  2. Mix the egg with the lemon juice and water and gradually pour in a little at a time, rubbing it through your fingers unti lit becomes a dough. Turn out onto a floured board and knead lightly until smooth. Shape into a ball, wrap in clingfilm and refrigerate for at least 30 minutes. method tip
  3. Preheat the oven to 180°C / 350°F / Gas mark 4. Lightly grease four 10cm fluted, round, loose bottomed moulds, about 2.5cm deep (or one large tart tin).
  4. For the frangipane: Cream the butter and sugar together until almost white. Mix together the ground almonds and flour in a separate bowl. Add one egg at a time to the butter and sugar mixture, sprinkling a handful of the almond and flour at the same time. Once all the eggs have been added, continue to mix in the remaining almond and flour. method tip
  5. Roll out the pastry and line the tart case(s). Spread the jam on the base, then fill with the frangipane. Finish by sitting the apricots on top.
  6. Bake for 30-35 minutes. Halfway through the cooking, scatter the flaked almonds onto the tart(s). When cooked, remove from the oven and allow to cool.
  7. Serve with ice cream / creme fraiche
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