FOR THE PASTRY
225 g Plain flour; (8oz)
115 g Butter; chilled and cubed
; (4oz)
1 Egg yolk
3 tb Ice cold water
-FOR THE FILLING-
8 tb Apricot jam
85 g Butter; at room temperature
; (3oz)
85 g Caster sugar; (3oz)
85 g Ground almonds; (3oz)
2 Eggs
1 ts Almond extract
6 Apricots
Pre-heat the oven to 180C/350F/gas mark 4. Put a baking tray in to
heat.
Put the flour and butter in a food processor and blitz until mixture
resembles breadcrumbs. Mix the egg yolk with the water, pour into the
food processor and blitz again until the mixture comes together in a
ball.
Roll out the pastry thinly and use it to line a 20 x 4cm (8 x 1 1/2
inch) flan ring with a removable base.
Spread the pastry base with 2 tbsp of the jam. Beat together the
butter and sugar until it is light and fluffy, then beat in the eggs
one at a time. Next, stir in the ground almonds and the almond
extract. Spread the filling mixture on top of the pastry and put the
flan tin on top of the baking tray in the oven for 30 minutes, or
until the filling is risen and brown.
Meanwhile, thinly slice the apricots. As soon as the filling has
cooked, remove the tart from the oven and arrange the apricot slices
on top in a spiral design. Gently warm 2 tbsp of jam with 2 tbsp of
water, then use it to brush the apricot slices to give them a nice
glaze. Replace the tart in the oven for a further 5 minutes to cook
the apricots a little. Serve the tart warm.
Yields
1 servings