Apricot Tart with Sliced Almonds | SPC

Ingredients

• 825g SPC apricot halves removed from juice (you need approx.12 halves)
• 1 cup caster sugar, divided in half (250g)
• 1 cup ground almonds
• 1/2 cup unsalted butter, softened (120g)
• 2 small eggs
• 1/2 tsp vanilla extract
• 1 pinch salt
• 1/2 cup cornflour, plus extra for dusting
• 1 sheet readymade puff pastry, thawed if frozen
• 1/2 cup apricot jam (150g)
• 1/2 cup flaked almonds