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Apricot and Almond Tart


Jan 30th 2012, 10:17

Makes 18-20 slices

The delicious combination of almonds and apricots was made in food heaven. The bonus for this recipes is that the pastry doesn’t have to be baked blind.

375ml (1 ½ cups) cake flour
45ml (3 Tbsp) icing sugar
1ml (1/4 t) salt
125g ice-cold butter, cubed
45ml (3 Tbsp) ice water
1 large egg yolk, beaten

200g (2 packets) ground almonds
125ml (1/2 cup) castor sugar
125g soft butter
1 large egg
10ml (2 t) vanilla essence
2ml almond essence
1 tin (410g) Rhodes Apricot Halves in Syrup, reserve 30ml (2 Tbsp) of the syrup
80ml (1/3 cup) Rhodes Smooth Apricot Jam

Process the flour, icing sugar, salt and butter in a food processor to form crumbs. Add the water and egg yolk and pulse to form moist crumbs (add a few extra drops of water if the dough is too dry). Work the dough into a ball, cover with cling film and leave to cool [in the fridge for 30 minutes.

Preheat the oven to 180°C. Roll the dough out thinly on a flour-dusted surface and then use it to line a 30cm springform tart tin. Prick the dough and bake it for 15 minutes. Press flat any bubbles that form with a wooden spoon. Let the crust cool. To prepare the filling, beat the ground almonds, castor sugar, butter, egg and essences to form a thick paste. Place in the cooled crust and spread evenly. Arrange the apricots (pip cavities facing down) over the almond filling. Bake for 45-50 minutes or until light golden brown. Leave to cool on a wire rack. Heat the apricot jam and syrup until smooth and use it to coat the tart.

* Make individual tarts in small (7cm) tart dishes with one apricot in the centre.
* You can make your own ground almonds by pulsing raw almonds in a food processor.
* For a strong marzipan flavour, increase the almond essence quantity to 5ml.  

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