Apricot and almond tart
Sunday 25 August 2013
What's a picnic without a tart of some kind? I've never been a fan of quiches, so I save the pastry for the dessert.
75g/3oz ground almonds
Grated zest 1 lemon
3 tbsp soft brown sugar
8 apricots, stoned and quartere
Handful almonds, chopped
2 tbsp double cream
3 tbsp demerara sugar
For the pastry
250g/8oz plain flour
3 tbsp caster sugar
1 egg yolk
1 tbsp water
For the pastry, whizz the flour, butter and sugar in a food processor until it resembles coarse breadcrumbs. Mix the water into the egg yolk. Pour into the bowl of the food processor and pulse until the pastry comes together. Wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 190C/375F/Gas5. Roll the pastry out into a circle about 25cm in diameter. Place on a baking sheet lined with parchment paper.
Combine the ground almonds, lemon zest and brown sugar. Dust over the pastry, leaving a wide border. Top with the apricots. Gather the pastry border over the fruit and top with the chopped almonds.
Brush the pastry border with double cream and dust the whole tart with the sugar. Bake for 35 to 40 minutes until golden.
Leave to cool. To pack for the picnic, leave the tart on the paper on which it was baked and wrap in a double layer of foil.
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