Apricot and Almond Tart

Recipe Submitted By: hollymimamama

This is adapted from a recipe in James Martin's, Desserts

Apricot and Almond Tart Ingredients

200 grams	Plain White Flour (Allinson Nature Friendly) for the pastry
0.25 tsp	Salt for the pastry
2 tbsp	Icing Sugar (Silver Spoon Homegrown) for the pastry
100 grams	Butter for the pastry, cold, unsalted cubed
1	Happy Eggs for the pastry, beaten
1 tsp	Lemon for the pastry, juice
2 tbsp	Water for the pastry, iced
225 grams	Butter for the Frangipane, unsalted
225 grams	Golden Caster Sugar (Billington's) for the Frangipane
175 grams	Almonds for the Frangipane, ground
50 grams	Plain White Flour (Allinson Nature Friendly) for the Frangipane
4	Happy Eggs for the Frangipane

200 grams	Shortcrust pastry as above, for each tart
2 tbsp	Raspberry Jam for each tart
275 grams	Frangipane filling as above, for each tart shell
225 grams	Apricots ready to eat, halved, for toppping the tarts
30 grams	Almonds for topping the tarts, flaked

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First, make the shortcrust pastry by mixing together the flour, salt and icing sugar. Add the cubed butter to the flour and rub in until the mixture resembles course breadcrumbs. Make a well in the centre of the dry ingredients.
Mix the edd with the lemon juice and water and gradually pour in a little at a time, rubbing it through your fingers unti lit becomes a dough. Turn out onto a floured board and knead lightly until smooth. Shape into a ball, wrap in clingfilm and refrigerate for at least 30 minutes.
Preheat the oven to 180 degrees C / 350 degrees F / Gas mark 4. Lightly grease four 10cm fluted, round, loose bottomed moulds, about 2.5cm deep (or one large tart tin).
For the frangipane: Cream the butter and sugar together until almost white. Mix together the ground almonds and flour in a separate bowl. Add one egg at a time to the butter and sugar mixture, sprinkling a handful of the almond and flour at the same time. Once all the eggs have been added, continue to mix in the remaining almond and flour.
Roll out the pastry and line the tart case(s). Spread the jam on the base, then fill with the frangipane. Finish by sitting the apricots on top.
Bake for 30-35 minutes. Halfway through the cooking, scatter the flaked almonds onto the tart(s). When cooked, remove from the oven and allow to cool.
Serve with ice cream / creme fraiche