Pastry
110g butter
Pinch salt
210g flour
3 Tbsp iced water
Frangipane
110g ground almond
125g sugar
75ml cream
2 large egg yolks
2 Tbsp flour
6 apricots
Using a food processor pulse together the flour, butter and salt until it resembles coarse breadcrumbs. Add the iced water 1 tbsp at a time, pulsing each time until it just starts to clump together. Add more water if needed but it shouldn’t be wet just enough so that it holds when pressed together
Lightly grease a 23cm loose bottom tart tin with butter
Evenly press the dough into the tin and chill for at least 30 minutes
Preheat the oven to 180 degrees
To make the frangipane:
Place the ground almonds, sugar, cream, egg yolks and flour in the food processor and pulse until it all comes together
Spread the frangipane filling over the chilled base. Cut and remove stones from the apricots and then place the halves on top of the frangipane
Bake in the oven until the frangipane is slightly puffed and set in the middle. It should be deep golden in colour. If it starts to get too much colour before it is fully cooked you can cover it with tin foil
Once cooked, allow the tart to cool for approx. 30mins before removing from the tin. It can be served warm or cold with cream or ice-cream if desired.
