Almond and Apricot Tart






Roll out the pastry on a floured surface until it is about 3-5 mm thick. Use this to line the flan tin. Prick the base with a fork and chill for 20-30 mins.


Combine the ground almonds, sugar, egg, vanilla extract, cream and butter to make a smooth almond paste.


Preheat the oven on CONVECTION 180°C with the wire shelf in lower position.


Spread the almond paste over the pastry base and then arrange the apricot halves on top.


Bake for 30-40 min or until apricots are soft and the almond paste is golden and firm to touch. Allow to cool for 15 mins.


For the glaze, put the apricot jam in a Pyrex jug and cook on MEDIUM MICROWAVE for 30 seconds. Brush the glaze over the tart and sprinkle with toasted almonds.


Almond and Apricot Tart

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Adjust Servings:
250 g Short Crust Pastry
60 g Ground Almonds
1 Egg beaten
a few drops Vanilla Essence
4 tbsp Whipping Cream
30 g Butter
450 g Apricot Halves stones removed
85 g Smooth Apricot Jam
40 g Toasted Almond Flakes

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