July 25, 2013 by dgarnett2013
Apricot and Almond Tart: River Cafe Cook Book Green
30cm tart tin.
- 350g plain flour
- 225g unsalted butter
- 100g caster sugar
- 3 large egg yolks
- 450g fresh, ripe, small to medium apricots
- 300g unsalted butter
- 300g caster sugar
- 300g blanched whole almonds, finely ground
- Juice and finely grated peel of 1 lemon
- 3 large eggs
For the pastry: pulse the flour and butter together in a food processor until the mixture resembles coarse breadcrumbs.
Add the sugar, salt and egg yolks and pulse until the mixture just leaves the sides of the bowl. Form into a ball, wrap in greaseproof paper and chill for at least an hour.
Using the largest holes on the side of a cheese grater, coarsely grate the pastry into a 30cm fluted, loose-bottomed tart tin. Working very quickly to keep the pastry cold, press it evenly into the sides and base of the tin.
Return to the fridge for half an hour.
Preheat the oven to 180C and blind bake the pastry case for 20 mins.
For the filling: cut the apricots in half and remove the stones. Place them cut side down in the tart case.
In a food processor, cream the butter and sugar together until pale and light. Add the almonds, pulse to combine, then slowly add the grated lemon peel and lemon juice, pulsing again.
Stir in the eggs one by one. Pour the filling over the apricots and smooth over just to surround the apricots.
Bake for 40 mins – 1 hour. Leave to cool.
Made when Edith came to play and Ian Samson came to stay