Serves 6-8
Ingredients
Sweet pastry
- 175g (6oz) unsalted butter
- 75g (3oz) icing sugar
- 2 egg yolks
- 25ml (2fl oz) water
- 250g (9oz) plain flour
Almond cream
- 250g (9oz) unsalted butter
- 250g (9oz) icing sugar
- 250g (9oz) ground almonds
- 250g (9oz) plain flour
- 5 eggs
Filling
- 250g (9oz) dried apricots, halved and soaked in water for 24 hours
To serve
- icing sugar for dusting
- lightly whipped cream
Special equipment
- 25cm (10in) flan tin
Method
- The day before cooking, halve the apricots and soak them in water for 24 hours.
- When you are ready to start cooking preheat the oven to 160°C / 300°F / Gas Mark 2
Pastry
- Cream the butter and icing sugar in a bowl with a wooden spoon.
- Beat in the egg yolks. Add a little of the water and sieve in the flour, mixing well. Add the remaining water and beat for 1 minute.
- Put the pastry into a bowl and chill in the fridge.
Almond cream
- Beat the butter and icing sugar in a bowl with a wooden spoon, until pale and light.
- Add the ground almonds and flour and mix well. Gradually add the eggs, stirring continuously.
- Leave the mixture to chill in the fridge whilst rolling out the pastry.
Line the case
- Remove pastry from the fridge. Roll it out evenly then line the flan tin.
- Fill two-thirds of the flan tin with almond cream. Arrange the halved apricots on top of the almond cream.
- Bake in the preheated oven for 45 minutes to 1 hour, until golden brown.
To serve
- Dust the tart with icing sugar and serve with lightly whipped cream.
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