Almond and Apricot Tart

-

 I love apricots, but you don't see them often, and sadly, our town market is no more. so saw some on offer in the supermarket and bought them to make this tart, another French recipe from my friend.

I used ready made shortcrust pastry, as it's too hot to make my own.

You need: a block of shortcrust pastry, 75g caster sugar, 75g ground almonds, 600g apricots, 75g soft butter, 1 egg, and a handful of flaked almonds to sprinkle on top.

Preheat oven 200C/gas6                   Tart tin 24 - 26 cms

Roll pastry out and fit into tin. Put in fridge while you make the filling.

Wash and stone the apricots.

Mix together the sugar, butter, ground almonds and the beaten egg - make sure it's well mixed.

Spread over the pastry and top with the apricots. 

Bake for about 35mins then sprinkle the almonds over the top. 

You can add the flaked almonds partway through cooking, but I prefer them like this.


I like the crunchy pastry, the soft filling, then the fruit and the nice crunch of the flaked almonds.
I wonder if it would work with a large tin of apricots? 


Comments

Phil in the Kitchen said…
I really enjoy good apricots, but it can be difficult to find really lovely, ripe ones. If I do, then a French apricot tart would suit me perfectly. Absolutely lovely and I'm very jealous. I've used tinned apricots in cakes and one or two savoury dishes but never in a tart - it might be worth a try. I agree that it's best to add the almonds at the end of the cooking. I know that there are French cooks who'd strongly disagree, though.
18/8/22 2:35 pm
Jean | DelightfulRepast.com said…
What a lovely tart! I do so love apricots but, like Phil, have had a difficult time finding any that were very good this summer. The flaked almonds are another favourite of mine. If I can get some proper apricots tomorrow, this is going on the menu!
18/8/22 7:52 pm
Post a Comment

Popular posts from this blog

Lemon Coconut Slices

-
Image
I needed a simple recipe to use up some lemons, and found many versions of this uncooked tray bake [I suppose it's not really a tray bake as it's not baked, but it's made in my Delia tray bake tin!]. I played around with several recipes till I made exactly what I wanted - a good lemony flavoured slice, with a decent amount of coconut and a lemon icing. It was perfect to make for my daughter's recent visit. We brought a lemon tree back from France and it now lives in the greenhouse. It was a gift from our neighbours, and has faithfully produced lemons every year. The lemons I used in this recipe were from this tree, and they are much juicier than the ones you buy. You put 125ml of condensed milk in a pan with 125g butter and stir till the butter has melted. In a food processor or using a plastic bag and a rolling pin, break a 250g packet of Nice biscuits into crumbs and put into a bowl with 1 tspn of grated lemon zest, 1 tspn lemon extract and 85g dessicated coco
Read more

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an
Read more

My favourite Plum Tart

-
Image
 I found a punnet of ripe plums lurking,  so made my favourite plum tart recipe with a few tweaks. I didn’t have the correct amount of plums so couldn’t pack them in, but it still tastes delicious. It has a layer of pastry, then cinnamon sugar, plums and a delicious topping of brown sugar, egg and crème fraîche. Pastry- 250g plain flour, 175g butter cut into pieces, 1 medium egg yolk Filling- 1/2 tspn cinnamon mixed with 2 tbspn soft brown sugar, 750g of plums, halved then quartered. Topping- 1medium egg and 1 yolk, 125g crème fraîche, 45g soft brown sugar Oven 200C/gas6.  28cm flan tin   Rub fat into flour.,Add yolk and 1-2 tbspn water to make a firm dough. Roll out and line the tin. Prick the base and put in fridge for 30 mins. Filling- Sprinkle cinnamon sugar over the pastry. Arrange the plums cut side up, packing tightly. Any left over cut in half again and make a pattern on top, cut side down.  Topping- mix all the ingredients together and spoon over the plums.  Bake for 25-30 min
Read more