About this recipe:A heavenly apricot tart recipe, perfect for when apricots are sweet and in season. This is quite simple and easy to make, but looks gorgeous when made in a fluted tart tin. You can skip the almonds if preferred.
380g plain flour
1 teaspoon baking powder
1 pinch salt
220g caster sugar
800g apricots, halved and stones removed
1-2 handfuls flaked almonds
icing sugar for dusting
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Bring all the ingredients to room temperature; the butter and eggs need to be taken out of the fridge at least a few hours before baking.
Preheat the oven to 190 C / Gas 5 and butter and flour a 23cm loose bottomed tart tin, or springform tin
Sieve together flour, baking powder and salt.
Beat the room temperature butter with the sugar for a few minutes until creamy.
Add the eggs one at a time, always making sure that the previous one is fully incorporated before adding the next.
Gently fold in the flour mixture to the butter mixture. Spread the mixture evenly over the bottom of the prepared tart tin and 1 to 2cm up the sides.
Layer the apricot halves (skin side down) over the base. Sprinkle with the almonds.
Bake for approximately 1 hour at 190 C / Gas 5.
Leave the tart to cool. Sprinkle with icing sugar to serve.