Apricot and Almond Tart

Recipe by Bill Mallinson – Chef – The Cavandish Pavilion, Bolton Abbey

Method

A perfect treat to follow a meander through the woods.

Makes one 12” tart.

Pastry

  1. Rub diced butter into flour until it resembles breadcrumbs.
  2. Whisk the sugar with the egg yolks, and add this to the flour / butter mix, bring together until a dough like mixture is formed.
  3. Roll your pastry out to the thickness of a £1 coin. Line your flan case and trim off any excess pastry.

Filling

  1. In a food processor / mixer add the butter and sugar mix until pale.
  2. Whilst mixing add the eggs and rum until smooth.
  3. Spread your pastry base with the apricot jam and apricots. Spread the almond paste over this then bake for 30 to 45 minutes at 170c in a conventional oven or for 20 to 30 minutes at 150c in a fan assisted oven.

Best served

Still warm from the oven, share it with Mum and a pot of Yorkshire tea.

Ingredients

Pastry

  • 500g Plain Flour
  • 250g Butter
  • 125g Sugar
  • 4 Egg Yolks

Filling

  • 200g Dried Apricots soaked in water for 2 hours and drained
  • Warmed Apricot Jam

Frangipane &ndash Almond Paste

  • 250g butter &ndash softened
  • 250g Caster Sugar
  • 250g Ground Almonds
  • 75g Flour
  • 3 Eggs
  • A Dash of rum
 

Privacy Viewers / Plugins

 
a daelnet production

Webcraft by   q u a n t u m   d o t   k n o w l e d g e
Copyright © 2009 quantum dot knowledge