This delightful pudding from the reissue of Carole Bamford’s classic book ‘A Love for Food’ is a taste of sunshine to help you eek out the summer a little longer
APRICOT AND ALMOND TART
This combines apricots with a classic almond cream (frangipane), but the chefs [at Daylesford] also use the same recipe with whatever stone fruits are in the market garden, such as plums or cherries. Serve with vanilla ice cream or a bowl of whipped cream.
Apricot & Almond Tart
- 1 blind-baked 20cm x 4cm sweet pastry tart case
- 7-10 fresh ripe apricots
- 2 tbsp apricot jam
For the frangipane
- 100 g butter
- 100 g caster sugar
- 1 egg, plus 1 egg yolk
- 80 g ground almonds
- 20 g plain flour
- First make the frangipane. Cream the butter and sugar together in a mixing bowl until creamy and pale in colour, then add the egg and yolk gradually (you can also do this in a mixer). When all the egg is combined, stir in the ground almonds and the flour. Put into the fridge for 1–2 hours, to firm up, then spoon into the tart base, using the back of a spoon moistened with a little water to smooth the surface.
- Preheat the oven to 170°C/gas 3.
- Cut the apricots in half, discarding the stones, then, depending on the size of the fruit, cut each half into two or three wedges. Starting at the outside of the tart, evenly space the apricots in a circular fashion, pushing each wedge halfway into the almond cream, and letting the other half protrude and point upwards. Repeat with more circles, working towards the centre, until all the apricots have been used up.
- Place the tin on a baking tray and put into the oven for about 30 minutes, until the frangipane is golden brown, the apricots are nice and caramelised and a skewer inserted into the centre comes out clean. Remove it from the oven and leave in the tin.
- Meanwhile, put the apricot jam into a small pan with 2 tablespoons of water and leave it to bubble until you have a syrup. Brush the top of the tart with the syrup. Allow to cool slightly, then remove the tart from the tin and serve warm.
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