2016 is here and our new year's resolution is to share more tantalisingly delicious recipes with you. To kick things off here's our Zesty Apricot and Almond tart; best served with a scoop of our fiery ginger spice ice cream.
Prep time: 1 hour (including 30min chill for dough)
Cook time: 1 hour 5 minutes
225g plain flour
110g unsalted butter (room temperature)
80g caster sugar
Zest of 1 lemon
Pinch of salt
75g unsalted butter
3 of Jude’s hen’s eggs (they’re usually slightly erratic in size but medium will do!)
150g ground almond
1 punnet of apricots (can used tinned if not in season)
Juice of 1 lemon
1 tbsp of icing sugar
Apricot jam to glaze
Flaked almonds to decorate
Jude’s Ginger Spice ice cream to serve
A 20cm deep fluted tart tin
Preheat your oven at 170 degrees. Butter 20cm deep fluted tart tin.
Half and stone the apricots and place in a bowl with the juice of half of the lemon and a tablespoon of icing sugar. Leave apricots to absorb the lemon and sugar.
For the base. Crumb the flour and butter until well mixed. Add the sugar. Then beat in the egg. Mix altogether to form a soft smooth dough. If you need to loosen do so with a little milk (water will do if someone has pinched the last of the milk!) Then wrap the bowl in cling film and leave to chill for 30 minutes in the fridge.
For the mix. While the dough is chilling; beat the sugar and butter together until well incorporated. Stir in the ground almonds. Pour in the other half of the juice of the lemon. Then beat in each egg one at a time.
Remove the dough from the fridge and roll out (using icing sugar if the dough is a little wet). Roll out a line layer to line the base and sides. Put another small pie tin on top of the lined base (to keep it from rising in the oven) and put into the oven for 25 minutes.
Remove from oven and remove the second pie tin from on top of the pastry. Pour the almond mix into the pastry shell. Push the soaked apricot halves into the top of the mix and then sprinkle with flaked almonds to finish.
Leave in oven at the same temperature for 40 minutes. After 30 minutes take out of the oven and using a brush glaze the tart generously with apricot jam (it’s worth that extra step as it gives the dish a beautiful glossy finish!) Return to oven for the final 10 minutes.
Leave to cool slightly and then serve with a generous scoop of Jude’s Ginger Spice ice cream.
Why not use any leftover dough to make mini versions in a muffin tray.
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