Apricot tart
Showcase sweet and juicy apricots this summer with this simple and delicious tart.
Ingredients:
- 2 sheet frozen shortcut pastry, thawed
- 100g butter, plus extra for greasing
- ½ cup sugar
- 1 egg
- 1 egg yolk
- 1 cup almond meal
- ¼ cup plain flour
- 6 apricots, stoned, halved
- Icing sugar, for dusting
Method:
1. Preheat oven to 200°C. Grease the base and side of a 22cm fluted tart tin. Line tin with pastry and trim off any excess. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes and remove paper and weights. Bake for a further 5 minutes or until light golden.
2. Meanwhile, beat butter and sugar with electric mixer until creamy. Add egg and egg yolk and continue to beat. Add almond meal and flour and continue stirring until well combined. Pour into prepared pastry case and spread evenly.
3. Press apricots over top of filling. Bake for 30 minutes or until golden and crisp. Let cool. Dust with icing sugar and serve with a scoop of ice cream.
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