About this recipe:I can not get enough of apricots when they are in season! Everyone waits for my famous apricot and almond tart. With shop-bought pastry and just four ingredients, this luscious tart couldn't be simpler. You could also use plums or cherries for this tart.
16-20 ripe apricots
1 shortcrust pastry sheet, rolled
2 tablespoons flaked almonds
3 tablespoons dark brown soft sugar
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:25min › Ready in:40min
Preheat the oven to 180 C / Gas 4.
Line a pie dish or tart tin with the pastry, and pinch the pastry over the rim of the pie dish. Prick the pastry with a fork to prevent it from swelling.
Stone and halve the apricots and arrange them skin side down on the pastry.
Sprinkle with the dark brown soft sugar and bake in the oven for 20 minutes.
After 20 minutes or once the edges of the tart are golden brown, add the almonds and cook for 5 more minutes.
Remove from the oven, allow to cool and serve with a scoop of ice cream.