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Apricot and Almond Tart




Source of Recipe


Sainbury's


List of Ingredients




For the pastry
175g plain flour
75g butter
3 x 15ml spoons cold water

For the filling
75g butter
75g caster sugar
1 medium size egg
½ x 5ml spoon almond essence
75g self raising flour, sifted
3 x 15ml spoons milk
4 x 15ml spoons apricot jam
25g flaked almonds



Recipe



Preheat the oven to 200°C, 400°F, Gas Mark 6.

To make the pastry, place the flour in a large bowl and rub the butter in with your finger tips until the mixture resembles breadcrumbs. Add the water and mix with one hand until a ball of pastry is formed.

Roll out the pastry on a floured surface until large enough to line a 20cm flan ring or dish. Lay over a piece of greaseproof paper and fill with baking beans. Cook in the preheated oven for 10 minutes, then remove the baking beans and continue to cook for a further 5 minutes.

To make the filling, cream the butter and sugar until light and creamy, beat in the egg and almond essence. Then fold in the flour and milk.

Spread the jam over the base of the pastry case then spoon over the almond mixture and smooth the surface. Sprinkle the almonds on top.

Reduce the oven temperature to 180°C, 350°F, Gas Mark 4 and cook the tart for approximately 20 minutes until golden brown and firm to touch. Serve hot or cold.