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Apricot and almond tarts
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious apricot and almond tart - perfect for tea time!
Ingredients:
  • 420g can apricot halves in syrup, drained
  • 62.50 ml apricot jam
  • 1 1/2 sheets frozen ready-rolled sweet puff pastry, partially thawed
  • 1 eggwhite, lightly beaten
  • 33.00 gm almond meal (ground almonds)
  • 10.00 gm caster sugar
  • Vanilla ice-cream or thick plain yoghurt, to serve
Instructions:
  • Preheat your oven to a toasty 220°C, then line a baking tray with some trusty baking paper.
  • Lay apricots in a single layer on paper towel and allow them to drain.
  • In a small heatproof bowl, heat the apricot jam in the microwave on MEDIUM (50%) for 20 seconds or until warm. Stir the jam until smooth.
  • Cut 1 pastry sheet into quarters to create 4 squares and place them on a baking tray. Cut the remaining pastry into sixteen 1cm-wide strips and discard the excess. Brush the edges of the pastry squares with eggwhite, then lay the pastry strips along the edges to form a border. Finally, sprinkle almond meal over the centres of the pastries.
  • Place apricots, cut side down, over the almond meal, then brush them with warm jam. Lightly brush the pastry border with egg white and sprinkle sugar on top. Bake in the oven for about 15 minutes, or until the pastry is puffed and turns golden.
  • Slice each pastry square diagonally in half and pair with a scoop of ice-cream for a delightful treat.

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