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Apricot & Almond Tart

1.8/5 rating (8 votes)
  • Serves: 4-6
  • Prep Time: 10 mins
  • Ready in: 1 hour
  • Difficulty: Moderate
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Apricot & Almond Tart


  • For the Creme Patisserie
  • 500mls full cream milk
  • 3 egg yolks
  • 60g castor sugar
  • 2 tsp vanilla extract
  • 40g plain flour, sifted
  • For the Tart
  • 200g caster sugar
  • 200g salted softened butter
  • 250g ground almonds
  • 3 medium eggs
  • 75g flour, sifted
  • 4-5 tbsp crème patisserie (see recipe)
  • 1 cooked blind 24cm x 3cm deep pastry case, with the edge nice and proud.
  • 4-6 tbsp apricot jam to spread on the base
  • 100g flaked almonds roughly
  • 10-12 apricot halves canned in syrup or fresh
  • 4-6 tbsp fondant icing sugar
  • water

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For the Creme Patisserie

  • Place the milk and vanilla into a saucepan and bring to the boil, stirring all the time.
  • Meanwhile, whisk the egg yolks and sugar together, until thick and creamy.
  • Add the flour and mix well.
  • Pour on the milk then stir well, return to the pan and bring to the boil very slowly, stirring all the time in a figure of eight so no cream catches, until the mixture thickens.
  • When boiling remove from the heat, and pour into a clean bowl, cover
For the Tart
  • Pre-heat the oven to 190 C, gas 5.
  • Beat together the sugar and butter until creamy.
  • Add the eggs slowly, then fold in the almonds and flour.
  • When the almonds and flour and half incorporated, then fold in the warm crème pat.
  • Spread the jam on the bottom of the cooked pastry case.
  • Using a large plain nozzle pipe the mixture in circles on top of the apricot jam.
  • Sprinkle with  flaked almonds the slightly push in the apricot halves, rounded side up.
  • Bake in the pre heated oven for about 40-45 minutes, until risen and light brown in colour.
  • The tart should be left slightly undercooked and squidgy.
  • Once cooled to room temperature make up the icing nice and thin and brush over the flan and leave to set. You need to see the tart through the icing.
  • Serve with clotted cream.

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