Apricot and Almond Tart

A quick and easy recipe to use up a large tin of apricots I found in the back of my store cupboard. In season you could use fresh apricots.

You need:
a pack of shortcrust pastry [or of course, make your own]
a large tin of apricots [or 500g of fresh]
75g soft butter
75g caster sugar
75g ground almonds
1 egg
flaked almonds to decorate

Preheat oven 200C/gas6                      A 24cm tart tin

Roll the pastry out to fit the tin then put into the fridge.
Take apricots out of tin and pour off the liquid. If using fresh, wash them, remove the stones and cut in half.
Mix the butter, sugar, ground almonds and egg together to make a batter.
Pour this into the tart tin.
Arrange the apricots on top and bake for 30 mins. Take out of the oven and sprinkle flaked almonds on top then put back in oven for 5 mins.
The tart can be eaten warm or cold.

It was good eaten with some vanilla ice cream. You could use other fruits instead of apricots, maybe apples or pears.


That's a very fine and simple tart and especially good as a cupboard standby. You've reminded me that I really enjoy apricots but that I've only eaten dried apricots for some months. I'm a fool to myself.

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