Apricot Almond Tart
Ingredients:
Sucrée Dough:
235g flour
120g butter, cold
30g almond powder
90g icing sugar
2g fine salt
50g egg
Almond Cream:
100g butter, at room temperature
100g granulated sugar
100g almond flour
15g flour
100g eggs
20g amaretto or cherry liquor
Handful of flaked almonds
Apricots, thinly sliced
Method:
Pre-heat the oven to 320 degrees fahrenheit.
Roll out the sucrée dough between two sheets of parchment paper.
Place into a tart ring or tart shell and press into the sides ensuring it makes a 90 degree angle with the edges. Chill in the fridge.
For the almond cream: cream the butter and sugar together in a stand mixer with the paddle attachment.
Add the almond flour, flour, eggs, and amaretto liquer to the bowl. Mix until just combined together.
Dock the bottom of the tart shell with a fork and place into the oven for 10 minutes or until you can feel the dough is partially cooked with the tips of your fingers.
Remove the tart from the oven. Place the almond cream into the tart shell and press in the thinly sliced apricot halves. Scatter the flaked almonds on top.
Return the tart to the oven and continue baking for 30 minutes or until cooked through. (The edges should be golden and the centre should have slightly less colour).
Remove from the oven and cool on a wire rack.
This tart is best served immediately or the day it’s made.
