Almond & apple tart
This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream
Easy apricot tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 320g sheet ready-rolled puff pastry
- 250g fresh or canned apricots(if fresh, destone and halve; if canned, drain)
- 1 tbsp flaked almonds
- 3 tbsp apricot jam
- creamor ice cream, to serve
For the marzipan
- 175g golden caster sugar
- 280g icing sugar
- 450g ground almonds
- 1 tsp vanilla extract
- 2 eggsbeaten
- ½ tsp lemon juice
- 4 tbsp single cream
Nutrition: Per serving
- kcal811
- fat46g
- saturates9g
- carbs80g
- sugars65g
- fibre2g
- protein19g
- salt0.4g
Method
step 1
First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it’s too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
step 2
Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border – be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
step 3
Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
step 4
Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.
