Prep time 2 hours
Cooking time 50 mins to an hour
200g plain flour, plus extra for dusting
200g soft butter, plus extra for greasing
Pinch of salt
100g caster sugar, plus 1 tbsp
2 large eggs
100g ground almonds
1 tbsp finely chopped lemon zest
600-800g Apricots, stone removed and cut into quarters
3 tbsp smooth apricot jam
Preheat the oven to 180°C, gas mark 4.
For the pastry, sift the flour into a food processor then dice 100g butter into it. Add the salt. Pulse until it resembles breadcrumbs. Transfer to a bowl and add in 1-3 tbsp cold water until the dough comes together. Knead lightly to make a ball, dusting with flour if it seems wet. Wrap in cling film and chill for 30 minutes in the fridge.
Butter a 24cm-diameter loose-bottom flan tin and dust with flour, making the tin non-stick. Roll out the pastry, line the tin, and trim the edges. Take a disc of baking parchment cut to larger diameter that the tin, fill with baking beads or rice and bake blind for 12 mins until the pastry is cooked but not too golden.
Remove the baking beads/rice with the parchment and set the pastry aside case to cool.
Now for the filling, beat together 100g butter and 100g sugar until light and fluffy. Beat in one egg at a time. Fold in the almonds and lemon zest and spread evenly onto the pastry case. Arrange apricot quarters, ‘tips up’, working from the outside in. Melt a knob of butter, paint the apricots and sprinkle with caster sugar. Bake for 40-45 minutes, until the filling is puffy and golden and the apricots are beautifully caramelised. Melt the apricot jam with a little water to loosen and brush your finished tart to make it lovely and glossy.
Serve warm or cold, I tend serve it with Greek yoghurt or a big spoonful of crème fraîche. Enjoy!