Description
A delightful tart with a buttery crust, creamy frangipane filling, and fresh apricot topping, perfect for any occasion.
Ingredients
Scale
- 175 g all-purpose flour
- 75 g powdered sugar
- 80 g unsalted butter
- 1 egg
- 500 g fresh apricots
- 100 g ground almonds
- 2 eggs (for filling)
- 75 – 100 g apricot jam
Instructions
- Combine flour, powdered sugar, and a pinch of salt in a medium bowl.
- Rub in cold butter until the mixture resembles coarse crumbs.
- Mix in the egg until the dough comes together.
- Shape the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
- Wash apricots under cold water, slice in half, and remove pits.
- Preheat your oven to 200 °C (400 °F).
- Roll out chilled pastry on a floured surface to about 3 mm thick, then transfer into a greased tart pan.
- Beat together the two eggs, sugar, and ground almonds until smooth.
- Pour the filling into the prepared tart shell.
- Arrange apricot halves cut-side up on top of the filling.
- Brush apricot jam over the fruit.
- Bake for approximately 45 minutes until golden brown.
- Cool for 10 minutes before serving.
Notes
For a gluten-free version, substitute with a good-quality gluten-free flour blend. Consider serving with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg