Love, Bake, Nourish by Amber Rose

Author:Amber Rose [Rose, Amber]
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-07-29T23:00:00+00:00

Apricot & almond tart

I think apricots and almonds have a natural affinity. They grow together on sunny hillsides throughout hot, dry climates, and eaten together they make a wonderful combination. You can make this tart as one large one or as smaller individual ones.

SERVES 12

200g unsalted butter, softened

200g ground almonds

2 large free-range eggs, lightly beaten

200g honey

Finely grated zest and juice of 1 unwaxed lemon

25cm spelt shortcrust pastry tart case baked and cooled, but still in its tin

400g ripe apricots, halved and pitted

Preheat the oven to 150ºC.

In a large mixing bowl, cream the butter for 3–4 minutes with an electric hand mixer until pale and fluffy, adding a couple of tablespoons of the ground almonds if the butter is too soft. Add the rest of the ground almonds, the eggs, honey, lemon zest and juice, then fold in carefully until thoroughly combined.

Spoon the mixture into the tart case, push in the apricot halves and bake in the oven for 40 minutes. Remove the tart from the oven and place on a wire rack to cool before removing from the tin.

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