Source: via Lucy on Pinterest
Apricot and almond tart
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.
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?