0

Servings 6
Calories 997 kcal
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins

Ingredients
 

For the Creme Patisserie

  • 500 ml full fat milk
  • 3 egg yolks
  • 60 g caster sugar
  • 2 tsp vanilla extract
  • 40 g plain flour, sifted

For the Tart

  • 200 g caster sugar
  • 200 g salted softened butter
  • 250 g ground almonds
  • 3 medium free-range eggs
  • 75 g flour, sifted
  • 4 tbsp créme patisserie
  • 1 cooked blind 24cm x 3cm deep pastry case, with the edge nice and proud.
  • 5 tbsp apricot jam, to spread on the base
  • 100 g flaked almonds, approx.
  • 10 apricot halves, canned in syrup or fresh
  • 4 tbsp fondant icing sugar
  • water

Instructions
 

Creme Patisserie

  • Place the milk and vanilla into a saucepan and bring to a 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 and stir well, return to the pan and bring to a 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, and cover

Tart

  • Preheat 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 are half incorporated, then fold in the warm créme 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 and slightly push in the apricot halves, rounded side up.
  • Bake in the preheated 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.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Apricot & Almond Tart
Amount per Serving
Calories
997
% Daily Value*
Fat
 
63
g
97
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
1
g
Cholesterol
 
258
mg
86
%
Sodium
 
323
mg
14
%
Potassium
 
459
mg
13
%
Carbohydrates
 
94
g
31
%
Fiber
 
8
g
33
%
Sugar
 
66
g
73
%
Protein
 
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword almond, apricot, cream
Course Dessert
Cuisine Autumn, ITV This Morning, Summer
No ratings yet

Leave a Comment

TOP