Apricot, honey and almond tart

BST 

A perfect summer dessert: sweet, crumbly pastry filled with a light almond filling and fresh honey-drizzled apricots

Apricot, honey and almond tart
Apricot, honey and almond tart

For the pastry
100g Country Life butter
125g caster sugar
180g plain flour
1-2 eggs

For the frangipane
125g Country Life butter, softened
125g caster sugar
125g ground almonds
3 eggs

To finish
500g ripe apricots, cut in half
3-4 tbsp runny honey
50g flaked almonds
Greek yoghurt

To make the pastry, combine the butter, sugar and flour in a food processor. Slowly add the eggs until the pastry comes together in a ball. Wrap in clingfilm and chill for 30 minutes. Once chilled, roll the pastry out and line a 22cm tart shell. Chill again for around 30 minutes. For the frangipane filling, beat the softened butter with the sugar and almonds, then add the eggs. Layer it into the uncooked tart shell. Press the apricots into the frangipane, cut side upwards. Drizzle over the honey and then scatter over the flaked almonds. Chill for 1 hour.
Heat the oven to 150C/300F/gas mark 2 and cook for 45mins. Remove and allow to cool. Serve with some honeyed Greek yoghurt.

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