Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 8
• 11/4 cups plain flour
• 2 tablespoons icing sugar
• 100g ground almonds
• 100g cold butter, chopped
• 2 tablespoons chilled water
• 1 teaspoon vanilla extract
• 500g apricots
• 1 egg, lightly beaten
• 1 tablespoon Demerara sugar
• 1 tablespoon slivered almonds
• 2 tablespoons apricot jam, warmed
1. Preheat the oven to 190°C. Combine the flour, icing sugar, almonds and butter in a large bowl. Rub together until the mixture resembles fine breadcrumbs. Add the combined water and vanilla extract, and mix with a knife until the mixture starts to clump together.
2. Gather the dough into a ball, then roll out on a sheet
of non-stick baking paper to 5mm thick (it doesn’t need to be a perfect round shape for this tart). Using the paper, lift the pastry onto a baking tray.
3. Cut the apricots in half, remove the stones, then cut each piece in half again. Arrange the apricot pieces over the pastry, leaving a 5cm border all-round. Fold the pastry over the fruit around the edges. Brush the pastry with egg, and sprinkle with sugar. Sprinkle slivered almonds over the fruit. Bake for 30-35 minutes, until the pastry is golden brown. Brush the fruit with warm jam to glaze.
