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    You are in: Home / Recipes / Apricot & Almond Tart Recipe
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    Apricot & Almond Tart

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    Tisme's Note:

    I love the Weekly Times and their recipe's. This is a fabulous tart. Plums, Peaches or Berries can be substituted for the Apricots. I am not great at pastry but found this one easy.

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    Ingredients:

    Servings:

    Units: US | Metric

    PASTRY

    FILLING

    • 3/4 cup almond meal
    • 10 medium apricots, halved and pitted
    • 1/2 cup apricot jam
    • 3 tablespoons slivered almonds, lightly toasted, for garnish

    Directions:

    1. 1
      To make the pastry: Dice the butter, and then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Add the yoghurt and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes.
    2. 2
      Roll the chilled pastry out until it is 3mm thick and line a 23cm spring form tart tin. Chill pastry for 1 hour.
    3. 3
      Heat oven to 220°C Spread the almond meal evenly over the dough; arrange the prepared apricot halves over the top, cut side down.
    4. 4
      Bake until the pastry crust is golden brown and the fruit is tender, 25-30 minutes. Transfer the tart to a wire rack; let cool.
    5. 5
      Heat the apricot jam in a large saucepan until warmed. Brush the top of the tart generously with the jam; then sprinkle with the almonds.
    6. 6
      Let cool completely before serving. Serve with cream or Ice-Cream if desired.

    Browse Our Top Tarts Recipes

    Ratings & Reviews:

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    Nutritional Facts for Apricot & Almond Tart

    Serving Size: 1 (116 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 460.4
     
    Calories from Fat 240
    52%
    Total Fat 26.7 g
    41%
    Saturated Fat 13.4 g
    67%
    Cholesterol 54.5 mg
    18%
    Sodium 14.9 mg
    0%
    Total Carbohydrate 50.3 g
    16%
    Dietary Fiber 3.3 g
    13%
    Sugars 13.5 g
    54%
    Protein 7.6 g
    15%

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