Source: via Lucy on Pinterest
Apricot and almond tart
Ingredients
Sweet shortcrust pastry: (Makes 1 x 23cm tart case or 12 tartlets)
:
1 1/2 cups (250g) plain flour
125g butter, chilled, chopped
1/3 cup caster sugar
1 egg yolk
1 tablespoon chilled water
Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes. Then use to roll out and line a 23cm fluted flan tin.
Bake blind in a 180~c pre-heated oven for 15 minutes.
Filling:
2 eggs
400g can of apricots. Reserve 6 halves of apricot, and puree the rest.
Juice and zest of 1 lemon
1/4 cup caster sugar
2 tablespoons ground almonds
Slice the apricot halves and lay on top of the cooked pastry tart case.
Beat the eggs and then add the sugar, the almond meal, the lemon juice and zest and the pureed apricots. Pour into the sweet pastry case and then bake for a further 30 mins.
Dust with a little icing sugar.
Serve warm with ice cream.
Tell me, do you have a fall back desert? Or a recipe entirely from the pantry? Share?
Yum! You clever thing Lucy.
ReplyDeleteMmmm, I'm going to have to try that!
ReplyDeleteMy fallback dessert is a quick " cheats " tart... i always have frozen puff pastry in the fridge, and then i'll use apple or pear or even tinned peaches on top, with some brown sugar and cinnamon sprinkled on top. Put in the oven until pastry edges crisp and then done! Or if you wanna be fancy, fruit on bottom of a tin, pastry on top and you have yourself a tart tatine!
ReplyDeleteDamn you Lucy, that looks bloody amazing. We don't really do dessert, but always have iceblocks or icecream in the freezer.
ReplyDeleteYummmm! You made this on the spot?! I am impressed. I might have to add this recipe to my list - my post this morning was on last minute fail safe baking recipes...! Lovely. Gill xo
ReplyDeleteYum ... by the way making your own pastry is more than just whipping it up I'm very impressed :)
ReplyDeleteMy pantry failsafe is tuna morney ... pasta, tin corn, tin tuna.
Hi Lucy..I love the colours of this one..those juicy apricots are warming just to look at! I bet it tastes divine too though.
ReplyDeleteThis looks delicious, almonds and apricots are one of my favourite combos. x
ReplyDeleteUm, yeah, AMAZING... when you're a really, really good cook. I would have just served up the tinned apricots with a shrug and a smile. My kids would have lapped it up - DESSERT! They would have shrieked. If I'd have turned on this pie there would have been silence as they all wondered when Mum morphed into Nigella. x
ReplyDelete