Apricot & Almond Tart

Name: Apricot & Almond Tart
Yield: 8
Ingredients: 8 Apricots, halved and stoned; 1 sheet Shortcrust pastry; 100 g Ground almonds; 100 g Soft butter; 100 g Caster sugar; 1 Egg; 2 tbsp Apricot jam, to glaze

1 hr 10 min · serves 8

Crops from your garden in this recipe: 🍑 Apricot

Ingredients

8 Apricots, halved and stoned (grown in the garden)
1 sheet Shortcrust pastry
100 g Ground almonds
100 g Soft butter
100 g Caster sugar
1 Egg
2 tbsp Apricot jam, to glaze

Green items are crops you can grow yourself.

Method

Heat the oven to 190C (170C fan). Line a 23 cm tart tin with the pastry and chill for 15 minutes, then bake blind for 15 minutes.
Beat the butter and sugar until pale, then beat in the egg and ground almonds.
Spread over the pastry base and press the apricot halves cut-side up into the mixture.
Bake for 30–35 minutes until golden and set.
Warm the jam with a splash of water and brush over the tart while it is hot.