Apricot and Almond Tart

 

Apricots, almonds, sugar and pastry.   Delicious.

Whats not to love about a pudding that can be whipped up in 15 minutes mainly from stuff you already have in your cupboards.  Apricot frangipane tarts are my favourite pudding.  I almost don't want to share with you how easy this is.

Ingredients:

1 packet of puff pastry.  

1 tin apricot halves (in juice not syrup)

You could complicate you life by making your own puff pasty, but I suspect if you do that, you aren't likely to be reading my blog.

Almond mix (Frangipane):

125g softened butter

125g caster sugar

125g ground almonds

2 eggs

1 tsp plain flour

I used ready rolled puff pastry.  (We are puff pastry adicts in our house).

You can make individual tarts, but I wanted 1 long one.  I also did 2 little canapé sized tarts with the scraps.  Bake the tart case blind for 10-15 mins at 180 degrees.  Before the pastry starts to brown.

While its cooking, whizz together the almond mix in a bowl.  Consistency will be affected amongst other things by the size of the egg.  Add as much flour as is needed (if any) to stop the mix being runny.

Spread this mix over the cooled pastry cases.

Add the apricots and sprinkle with flaked almonds.

Return to the oven and cook for another 15-20 minutes until the frangipane is cooked.  This can be served warm or cold.

Sprinkle liberally with icing sugar.

And if you are wondering what happened to the two little tarts....

Breakfast for me the next morning.  Don't judge!