About this recipe:A rustic fruit tart, that is the perfect end to any meal. Shortcrust pastry is topped with an almond paste and sugared apricots, before being baked to perfection. Enjoy with cream or ice cream.
10 small fresh apricots, pitted and quartered
5 tablespoons caster sugar
115g ground almonds
60g icing sugar
1 sheet ready-rolled shortcrust pastry
115g apricot jam, warmed
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Transfer pastry sheet onto a baking tray.
In one bowl, toss apricots with caster sugar. In another bowl, mix ground almonds, icing sugar and egg together to create a paste.
Spread almond paste in the centre of the pastry sheet, leaving 1.25cm border around the edge.
Arrange apricots over the almond paste. Fold and crimp the 1.25cm border inwards over the apricots, leaving the centre of the tart uncovered.
Bake in preheated oven until the pastry is golden brown, about 40 minutes. Brush the warmed apricot jam over the hot galette. Slice and serve.