Apricot And Almond Tart Recipe

Ingredients for Apricot And Almond Tart

• 25g all-purpose flour
• Icing sugar, for dusting
• 125g cold unsalted butter (plus 125g softened unsalted butter)
• 1 large egg (plus 2 large eggs)
• 150g dried apricots
• 2 tablespoons brandy
• Cream
• Caster Sugar
• Sliced Almonds
• Eggs
• Vanilla Extract

How to Make Apricot And Almond Tart

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