Ingredientes para Apricot And Almond Tart
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Cómo preparar Apricot And Almond Tart
- **Make the Pastry:**
- Sift 250g all-purpose flour into a large bowl.
- Cut in 125g cold unsalted butter, using your fingers, until the mixture resembles breadcrumbs.
- Add 50g granulated sugar and 1 large egg. Mix until just combined.
- Gently knead the dough until it forms a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
- Grease a 25cm diameter metal tart tin.
- On a lightly floured surface, roll out the pastry and carefully line the tart tin. Trim the edges.
- Refrigerate for 15 minutes. Preheat oven to 200°C (400°F).
- Line the pastry shell with baking paper and fill with baking beads or dried beans. Bake for 14 minutes.
- Remove the baking paper and beads. Reduce oven temperature to 175°C (350°F).
- **Prepare the Apricots:** Gently simmer 150g dried apricots with 2 tablespoons of brandy over low heat for 5 minutes. Set aside to cool.
- **Make the Almond Filling:** In a food processor, cream together 125g softened unsalted butter and 100g granulated sugar until light and fluffy.
- Add 150g ground almonds, 2 large eggs, 1 teaspoon vanilla extract, and 25g all-purpose flour. Process until just combined. Do not overmix.
- Spoon the almond filling into the prepared pastry shell. Arrange the cooled apricots over the filling.
- Bake for 30-40 minutes, or until the filling is set and golden brown. A toothpick inserted into the center should come out clean.
- Let the tart cool completely on a wire rack before dusting with icing sugar and serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
157g
Fat
101g
Carbs
23g
