Apricot and almond tart recipe
Buttery frangipane and tangy apricots are in perfect harmony in this delightful sweet apricot almond tart, made even better with a dollop of crème fraîche.
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Cooking tools:
- Loose-bottomed fluted tart tin
- Ceramic baking beans
- Mixing bowl
- Wooden spoon
- Sifter
- Plastic wrap
- Rolling pin
- Parchment paper
- Baking sheet
- Oven
- Dessert spoon
- Spatula
- Bread knife
- Pastry brush
- Pan
- Microwave
- Hand mixer
- Fine-mesh sieve
- Chef's knife
- Measuring spoon
- Plate
- Refrigerator
- Freezer
Ingredients
- 70g caster sugar
- 120g salted butter, softened
- 240g plain flour, plus extra for dusting
- 1 medium free-range egg, beaten
- 110g salted butter, softened
- 110g caster sugar
- 1/2 vanilla pod, cut in half and seeds scraped out, or 1 tbsp vanilla bean paste
- Generous grating fresh nutmeg
- Finely grated zest 1/2 orange
- 110g ground almonds
- 20g whole salted almonds, roughly chopped
- 20g flaked almonds
- 1tbsp plain flour
- 1 large free-range egg, beaten
- 2tsp dark rum
- 5-6 apricots, halved or quartered
- 2tbsp apricot jam
- 2tsp apricot brandy
- Crème fraîche to serve
- You’ll also need…
- 20cm loose-bottomed fluted tart tin; ceramic baking beans
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