ALMOND AND APRICOT TART

Tarts are slowly becoming my favorite dessert to bake. They’re so fun and so versatile. There is so much you can do with them. In the last few months, I made

• caramel- pecan tart
• eggless mango cream cheese tart 
• gluten free chocolate- pecan tart
• no-bake strawberry tart
• maple-apple tart

This almond apricot tart is a total winner and the flavors are sure to impress. The tart shell is very simple to make but the best part is the almond filling. I top the tart with flaked almonds before baking and serve it with whipped cream.

I also made a one minute video of this almond apricot tart that you can watch on my Instagram. I’ve been working on a lot of video content recently. I hope you’ve been watching these videos on Instagram. Coming back to this recipe, if you end up making this tart, make sure you share a picture with me- I’d love to see your bakes.

In another news, the coming few days are going to be very exciting. I’m conducting  a food styling workshop on 23rd June at the Chumbak store in DLF Promenade. The response has been incredible and we managed to fill all 30 seats in a couple of days. On 25th June, we’re shooting the cover of my book, which I’m incredibly excited about!

ALMOND APRICOT TART

ALMOND AND APRICOT TART

 

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Ingredients

TART SHELL

• ½ cup caster sugar
• ¼ cup light brown sugar
• ½ cup butter (113 grams/ 8 tbsp), softened
• 1  egg yolk
• 1 + ¼ cups all purpose flour

FILLING

• ½ cup caster sugar
• ½ cup butter, softened
• 2 eggs, lightly beaten
• ⅓ cup all-purpose flour
• 1 + ¼ cup ground almonds
• 8-10 apricot slices
• ⅓ cup flaked almonds
• whipped cream, to serve

Instructions

1. Pre-heat the oven to 180C.
2. In a large bowl, beat caster and brown sugar with softened butter
3. Beat in the egg yolk.
4. Fold in the flour and mix until the dough comes together.
5. Use your fingers to press the dough into the bottom and up the sides of a 9" tart pan. Refrigerate the tart shell for at least one hour or until the dough is firm.
6. Use a fork to prick the bottom of the tart shell and then bake at 180C for 10-15 minutes or until the tart shell is slightly golden.
7. Meanwhile make the filling. Beat the butter with sugar.
8. Beat in the eggs. Add flour and ground almonds and mix well.
9. Pour the filling into the half-baked tart shell.
10. Arrange apricot slices on top. Generously add flaked almonds.
11. Bake the tart at 180C for 20 minutes or until the tart is golden-brown.
12. Serve with whipped cream.

3.5.3251