Servings: 6 – 8

Cooking time: 30 – 40 minutes

What you’ll need

11″ shallow fluted tart tin

Ingredients

Sweet Pastry

• 8oz/225g plain flour
• 4oz/110g butter, cold, diced
• Pinch salt
• 1 tablespoon icing sugar
• 1 egg + 1 yolk beaten together

Tart

• 450g ripe apricots
• 200g soft butter
• 200g ground almonds
• 200g caster sugar
• 1 ½ eggs beaten

Method

1. Put the flour, salt, sugar, and butter in a food processor and blitz briefly until the butter is evenly mixed in. Add most of the egg and blitz until the mixture starts to come together. You may not need all the egg, best to go slowly. Overworking will make the pastry tough. Form in one piece, flatten with your hand and wrap in cling film and chill for at least 30 minutes.
2. Preheat the oven to 180C
3. Roll out the pastry and line an 11” (28cm) fluted tart tin. Chill for 30 minutes or freeze. Brush with a little beaten egg and bake blind for 20 minutes or so until just starting to colour.
4. To make the filling, put the butter and sugar in a food processor and blitz until well combined, add the ground almonds and blitz again then add one egg and pulse in, add the other bit of egg, and pulse again until all combined.
5. Cut the apricots in half and remove the stones. Put most of the almond mixture in the pastry shell and spread out. Place the apricots close together all over the top and then spread the remaining almond mixture over some of the apricots (just a little, you do not want to cover the apricots).
6. Bake in the preheated oven for around 40 minutes until golden and cooked through.