Apricot tart

Apricot tart

By
From
Baking
Serves
10-12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 quantity Rough puff pastry
1 tablespoon ground almonds
2 tablespoons caster sugar
850g can apricot halves, drained, (see Note)
1/4 cup apricot jam
1 tablespoon water

Method

  1. Preheat the oven to 220°C. Line a large baking tray with baking paper.
  2. Halve the pastry and roll out each piece to a 32 cm x 22 cm rectangle. Place on the prepared tray. Lightly score a 1 cm border along the long edges. Use a fork to prick the pastry inside the borders and along the short edges.
  3. Sprinkle the ground almonds and half of the sugar over the pastry, leaving the border free. Top with the apricots and sprinkle with the remaining sugar.
  4. Combine the apricot jam and water in a small saucepan over low heat. Stir until smooth. Brush the apricots with half of the jam.
  5. Bake for 30 minutes or until the pastry is puffed and golden and the apricots are beginning to brown.
  6. Glaze the apricots and the pastry edges with the remaining apricot jam. Place under a preheated grill for 1–2 minutes or until caramelised. Serve warm.

Note

  • This tart can also be made with fresh ripe apricots, halved and stoned. Six or seven should be sufficient, just enough to cover the ground almonds in a single layer. Bake as directed; if the apricots are still too firm after this time, bake for a further 5 minutes.
Tags:
baking
bakery
margaret
fulton
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