December 18, 2016



In Australia some fruit we specifically serve during Christmas time. One of our favourites is the apricot! An apricot is a fruit or the tree that bears the fruit of several species in the genus Prunus (stone fruits).


Apricot Tart



100g almonds, blanched
100g plain flour
150g caster sugar, plus extra 
100g unsalted butter
4 eggs
1kg ripe FRESH apricots
50g flaked almonds
Icing sugar for dusting



250g plain flour
110g icing sugar
110g unsalted butter, in small pieces
1 egg


1 To make the pastry, place the flour and icing sugar in a food processor and mix until combined. Add butter and mix until crumbly. Add 1 egg and continue processing until mixture has the consistency of a smooth ball. Wrap in plastic wrap and place in fridge for 30 minutes.


2 Roll pastry out on a lightly floured workbench and place in a 24cm spring form tart pan. Refrigerate for 30 minutes.


3 Place almonds in a food processor and mix to a fine consistency. Add flour, sugar, butter and eggs and process until creamy. Refrigerate almond mixture until you are ready to use it.


4 Halve the apricots, remove stones, then place on a tray and sprinkle with extra 4 tablespoons of sugar. Set aside for 30 minutes to soften.


5 Preheat oven to 180°C.


6 Place in the tart shell, cover with apricots, cut-side down, and bake for 30 minutes. Sprinkle top of tart with flaked almonds, return to the oven for 30 minutes, then set aside to cool. Dust with icing sugar before serving.


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