Apricot tart

Sweet and fruity. Delicous tart. Perfect for an afternoon tea with your friends. To bake it, we use 23cm loose bottomed tart tin and baking beans for blind-baking. Very, very easy to bake!

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Recipe tip

If the edges of the tart get dark while baking, cover it with foil!

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Almond tart with toasted almonds

Our rating: 51

Serves: 6

Almond tart with toasted almonds


  • 375g ready rolled shortcrust pastry
  • 5-6 fresh apricots
  • 300 ml semi-skimmed milk
  • 1 teaspoon vanilla extract
  • 3 egg yolks (free range)
  • 2 tbsp plain flour
  • 100g caster sugar
  • toasted flaked almonds and icing sugar to decorate


    For the creme patissiere
  • Warm the milk in a small saucepan (enough to steam).
  • In a large bowl whisk the yolks and sugar, when smooth add the flour, combine together.
  • Add the warm milk (slowly) to the mixture. Whisk continuously.
  • Put the mixture back into the saucepan, gently bring to boil whisking continuosly until thick and creamy. Remove from the heat and leave to cool.
  • For the tart
  • Preheat your oven to 180°C (160°C fan assisted).
  • Halve the apricots and remove the stone.
  • Lay it on a baking sheet.
  • Line the pastry in your tart tin, prick the base with a fork, put it into the oven and blind-bake it for 15 minutes (to blind-bake it, fill the pastry with baking beans).
  • Remove the beans and bake for another 10-15 minutes, until the pastry goldens.
  • Bake your apricots along with your tart base for 10-15 minutes, until slightly golden.
  • When baked remove from the oven and put on a wire rack to cool completely.
  • Fill the base with creme patisserie, smooth the surface out with a spoon.
  • Arrange the apricots gently on the tart base (they might be soft).
  • Sprinkle with toasted almonds and dust with icing sugar.


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Daily Gourmet