Classic Apricot Tart

Instructions

MAKE THE PASTRY: Place the flour, butter, powdered sugar and salt in the bowl of a food processor with the blade attachment fitted, then pulse until the mixture resembles fine crumbs. Pour the egg into the mixture with the vanilla extract and one teaspoon of water, then run the processor until the dough clumps together. If the blade is spinning and the dough doesn’t form a ball, add cold water, one teaspoon at a time, until it comes together.
LINE TART PAN: Turn the pastry out onto a lightly floured surface, shape it into a ball, then roll out into a round large enough to fit a 26cm / 10 in. metal tart pan with a removable bottom. Carefully lift the pastry into the case, pressing gently into place. Fold over any overhanging edges towards the inside (this gives your tart lovely, stable walls), prick all over with a fork, then transfer to the freezer for 20 minutes or the fridge for 40 minutes. If your kitchen is very warm, you can chill the dough for 10 minutes before rolling it out.
HEAT OVEN: Meanwhile, heat the oven to 180°C / 350°F / Gas 4 with a metal baking tray or rimmed baking sheet in the lower third.
MAKE THE FILLING: Use an electric mixer to cream sugar and butter together until light and fluffy. Beat in almond or vanilla essence, then eggs, one at a time, beating well between each and using a spatula to scrape down the sides of the bowl. Fold in the ground almonds and flour. When the tart case has chilled, spoon the frangipane into the prepared case and smooth the top.
BAKE: Wash, halve and destine the apricots. Place apricot halves cut side up on top, pressing in lightly. Sprinkle over the slivered almonds, then place on the pre-heated oven tray and bake for 55-60 minutes until set and golden brown. A skewer inserted into the frangipane should come out clean.
GLAZE: Combine the apricot jam with 2-3 tablespoons of water and heat gently until liquid. Brush all over the top of the hot tart, paying special attention to the cut side of the apricots.
COOL AND SERVE: Let the tart cool in the tart tin on a wire rack before removing and dusting with icing / confectioners sugar. Serve with whipped cream, creme fraiche or a big scoop of vanilla ice cream.

Notes

For the best almond flavour, I recommend concentrated bitter almond extract, which I have linked here. It is very strong, so you only need a few drops.

Ingredients

for the tart dough:

FOR THE FRANGIPANE FILLING:

TO SERVE:

Instructions

Notes

Nutrition