Apricot & Almond Tart
- Ready In:
- 2hrs 30mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
-
PASTRY
- 250 g plain flour
- 200 g unsalted butter
- 125 ml natural yoghurt
-
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
- 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.
- Roll the chilled pastry out until it is 3mm thick and line a 23cm spring form tart tin. Chill pastry for 1 hour.
- Heat oven to 220°C Spread the almond meal evenly over the dough; arrange the prepared apricot halves over the top, cut side down.
- 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.
- 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.
- Let cool completely before serving. Serve with cream or Ice-Cream if desired.
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RECIPE SUBMITTED BY
Tisme
Australia