Apricot and almond tart

1.5 hours prep.

1.5 hours cooking

Serves 6

Ingredients

  • 190 g chilled butter, diced
  • 3 eggs
  • 220 g caster sugar
  • Finely grated rind of ½ orange and ½ lemon
  • Scraped seeds of 1 vanilla bean
  • 200 g almond meal
  • 100 g plain flour
  • Pinch of salt
  • 5 apricots, halved or quartered, depending on size
  • 30 g coarsely chopped almonds
  • Icing sugar, for dusting
Flaky pastry
  • 250 g plain flour
  • 180 g chilled butter, diced
  • Pinch of salt
  • 70 ml ice cold water
Apricot jam
  • 5 apricots, coarsely chopped
  • 130 g caster sugar
  • 1 tablespoon brandy
  • Juice of 1 lemon

Method

  1. To make the pastry, pulse the flour, butter and a pinch of salt in a food processor until rough crumbs form but small lumps of the butter still remain. Tip the mixture onto your work bench and make a well in the middle, adding the ice cold water inside. Mix the mixture quickly, using a knife or pastry scraper to combine, then use the heel of your hand to bring the pastry together (there should still be small lumps of butter visible).
  2. Once a soft pastry ball is formed wrap it in plastic wrap and refrigerate for an hour or so to rest.
  3. Preheat an oven to 180˚c. Roll out the pastry on a lightly floured bench to form a 3 mm thick round disc.
  4. Line a 23 cm diameter tart tin and press the pastry into the corners and refrigerate for 30 minutes to rest. Next trim the edges and prick the base with a fork.
  5. Meanwhile, for the apricot jam, combine the ingredients in a saucepan and stir over a medium-high heat until the sugar dissolves. Bring the mixture to the boil and cook for 4 to 5 minutes until it becomes thick and pulpy.
  6. Spread the jam in the base of the pastry case and set aside.
  7. To make the filling, cook the butter in a saucepan over a medium-high heat for 3 to 4 minutes until it becomes a nut brown colour, occasionally scraping the caramelised bits from the base of the pan, tip the mixture into a metal bowl and refrigerate to cool and thicken slightly.
  8. Whisk eggs, sugar, rind and vanilla in an electric mixer for 2 to 3 minutes until it becomes thick and pale, add the burnt
RECIPES

Apricot and almond tart

1.5 hours prep.

1.5 hours cooking

Serves 6

Ingredients
Method

Ingredients

  • 190 g chilled butter, diced
  • 3 eggs
  • 220 g caster sugar
  • Finely grated rind of ½ orange and ½ lemon
  • Scraped seeds of 1 vanilla bean
  • 200 g almond meal
  • 100 g plain flour
  • Pinch of salt
  • 5 apricots, halved or quartered, depending on size
  • 30 g coarsely chopped almonds
  • Icing sugar, for dusting
Flaky pastry
  • 250 g plain flour
  • 180 g chilled butter, diced
  • Pinch of salt
  • 70 ml ice cold water
Apricot jam
  • 5 apricots, coarsely chopped
  • 130 g caster sugar
  • 1 tablespoon brandy
  • Juice of 1 lemon

Method

  1. To make the pastry, pulse the flour, butter and a pinch of salt in a food processor until rough crumbs form but small lumps of the butter still remain. Tip the mixture onto your work bench and make a well in the middle, adding the ice cold water inside. Mix the mixture quickly, using a knife or pastry scraper to combine, then use the heel of your hand to bring the pastry together (there should still be small lumps of butter visible).
  2. Once a soft pastry ball is formed wrap it in plastic wrap and refrigerate for an hour or so to rest.
  3. Preheat an oven to 180˚c. Roll out the pastry on a lightly floured bench to form a 3 mm thick round disc.
  4. Line a 23 cm diameter tart tin and press the pastry into the corners and refrigerate for 30 minutes to rest. Next trim the edges and prick the base with a fork.
  5. Meanwhile, for the apricot jam, combine the ingredients in a saucepan and stir over a medium-high heat until the sugar dissolves. Bring the mixture to the boil and cook for 4 to 5 minutes until it becomes thick and pulpy.
  6. Spread the jam in the base of the pastry case and set aside.
  7. To make the filling, cook the butter in a saucepan over a medium-high heat for 3 to 4 minutes until it becomes a nut brown colour, occasionally scraping the caramelised bits from the base of the pan, tip the mixture into a metal bowl and refrigerate to cool and thicken slightly.
  8. Whisk eggs, sugar, rind and vanilla in an electric mixer for 2 to 3 minutes until it becomes thick and pale, add the burnt
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