Apricot & Almond Tart

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated. NOTE - for preserved apricot halves you could use https://www.recipezazz.com/recipe/bottled-apricots-in-vanilla-star-anise-31252 Bottled Apricots in Vanilla & Star Anise"

Original recipe yields 10 servings


  • Serving Size: 1 (228.5 g)
  • Calories 751.4
  • Total Fat - 55.8 g
  • Saturated Fat - 15 g
  • Cholesterol - 401.9 mg
  • Sodium - 294 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 1.5 g
  • Sugars - 31.4 g
  • Protein - 16.9 g
  • Calcium - 106.5 mg
  • Iron - 2.8 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C fan-forced (200C conventional).

Step 2

Roll out pastry on a lightly floured bench to 3mm thicken and ease into a 24cm loose-based fluted tart tin and trim the edges and then freeze for 10 to 15 minutes, until firm.

Step 3

Line pastry with baking paper and fill with baking weights, rice or beans and bake for 20 minutes, until pastry is golden.

Step 4

Remove paper and weights, then brush with one beaten egg and return tart shell to the oven and bake for a further 5 minutes, until pastry is dry and set aside to cool.

Step 5

Meanwhile, combine butter and sugar in a bowl and whisk until light and smooth and remaining eggs, one at a time, whisking well between additions.

Step 6

Fold in vanilla and almond meal and spread filling into tart shell, top with apricot halves in a circular patter and bake for 30 to 35 minutes until just firm and golden and then cool on a wire rack.

Step 7

Combine jham and lemon juice in a small saucepan and heat over a high heat, until simmering and then simmer for 1 minutes or until thickens slightly and then brush this glaze over the tart.

Step 8

Serve with whipped cream and strawberries.

Tips & Variations

No special items needed.