• Sweet pastry

  • 175 g unsalted butter

  • 75 g icing sugar

  • 2 egg yolks

  • 25 ml Water

  • 250 g Plain Flour

  • Almond cream

  • 250 g unsalted butter

  • 250 g icing sugar

  • 250 g ground Almonds

  • 250 g Plain Flour

  • 5 Eggs

  • Filling

  • 250 g dried Apricots halved and soaked in water for 24 hours

  • icing sugar for dusting

  • lightly whipped cream


  • Sweet pastry:

  • 1.

    The day before cooking, halve the apricots and soak them in water for 24 hours.

  • 2.

    When you are ready to start cooking preheat the oven to 160°C / 300°F / Gas Mark 2

  • 3.

    Cream the butter and icing sugar in a bowl with a wooden spoon.

  • 4.

    Beat in the egg yolks. Add a little of the water and sieve in the flour, mixing well. Add the remaining water and beat for 1 minute.

  • 5.

    Put the pastry into a bowl and chill in the fridge.

  • Almond cream :

  • 1.

    Beat the butter and icing sugar in a bowl with a wooden spoon, until pale and light.

  • 2.

    Add the ground almonds and flour and mix well. Gradually add the eggs, stirring continuously.

  • 3.

    Leave the mixture to chill in the fridge whilst rolling out the pastry.

  • Filling :

  • 1.

    Remove pastry from the fridge. Roll it out evenly then line the flan tin.

  • 2.

    Fill two-thirds of the flan tin with almond cream. Arrange the halved apricots on top of the almond cream.

  • 3.

    Bake in the preheated oven for 45 minutes to 1 hour, until golden brown.

  • 4.

    Dust the tart with icing sugar and serve with lightly whipped cream.

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