Intensely flavoured dried apricots are delicious in this sweet tart, especially when served with chilled whipped cream to cut the apricot's tartness.

Ingredients

• 300 grams sweet short crust pastry
• 2 tablespoon apricot jam
• 50 grams butter, at room temperature
• 1/4 cup sugar, caster is ideal if you have it
• 2 eggs, at room temperature
• 1/4 cup ground almonds
• 1/2 cup firmly packed diced dried apricots
• few drops almond essence, optional

Method

1. Preheat the oven to 190 degrees Celsius.
2. Roll the pastry out to line the base and sides of a 23-24cm loose bottom flan tin. Trim away any excess. Line with baking paper and fill with baking blind beans . Bake in the preheated oven for 12-15 minutes or until the edges of the tart begin to brown. Remove the baking blind beans and paper and return the tart shell to the oven for a further 3-4 minutes or until the tart base is cooked.
3. Spread the jam over the base of the tart. Beat the butter and sugar together well. Gradually beat in the eggs - the mixture will separate, but do not panic. Stir in the ground almonds, apricots and almond essence if using. Spread the apricot mixture over the jam.
4. Return to the oven and bake for a further 15-20 minutes or until the filling has turned a golden brown and is set. Serve dusted with icing sugar and accompanied with whipped cream.

Cooks Tips

For a recipe for pastry click here

Alternatively use bought sweet short pastry.