Apricot & Almond Tart
Recipe: #31253
January 10, 2019
Categories: Desserts, Eggs, Apricot, Potluck, Oven Bake, Vegetarian, Butter/Margarine, Cobblers/Tarts, more
"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"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.