Apricot & Almond Tart
January 10, 2019
"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"
- 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
Preheat oven to 180C fan-forced (200C conventional).
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.
Line pastry with baking paper and fill with baking weights, rice or beans and bake for 20 minutes, until pastry is golden.
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.
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.
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.
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.
Serve with whipped cream and strawberries.
Tips & Variations
No special items needed.