- Serves: 8
- Cook Time: 35 minutes
- Prep Time: 25 minutes plus chilling
- Effort: medium
- 150 g butter, chilled and cubed
- 275 g plain flour
- 150 g icing sugar, sifted, plus extra for dusting if serving warm
- 1 large egg, beaten
- 175 g almond paste, or marzipan, grated
- 800 g canned apricot halves in natural juice, drained
1. Preheat the oven to 190°C/gas 5. Place a flat baking sheet in the oven to get very hot.
2. Place the butter, flour and icing sugar into a processor and blend until the mixture resembles ground almonds. Add the beaten egg and blend again until the mixture forms into a pastry ball.
3. Cut off a little less than half the pastry. Place the base from a 30cm loose-based tart tin on top of a piece of non-stick paper. Take the large piece of pastry and roll out on the flan tin base a circle about 5cm bigger than the flan tin.
4. Fold in the outside edges of the pastry around the tin base and drop into the tart tin ring, folding the edges back up to line the sides of the tin. Be sure there are no holes in the bottom of the pastry, using any trimmings to patch up if necessary.
5. Sprinkle the grated marzipan evenly over the pastry base. Dry the apricots on kitchen paper and arrange rounded side-up over the marzipan.
6. Roll out the remaining pastry on non-stick paper to a circle just large enough to fit the top of the flan tin. Chill, then lift and place on top of the tart. Press edges together and roll the rolling pin over the top to cut off the edges.
7. Bake the tart in the preheated oven on the hot baking sheet for about 30-35 minutes or until pale golden and the pastry is cooked. Protect the outside edges with kitchen foil if getting too brown.
8. Dust with icing sugar before serving warm.
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