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Tarte Aux Abricots Glazed French Apricot Tart With Almonds

This is my favourite type of french fruit tart, even more so than apple tart! Our local patisserie makes a wonderful tarte aux abricots, but they are quite expensive and very large, much too big for the two of us when we have no b and b guests! so, i have been tinkering in the kitchen again, and have come up with this recipe. You must use fresh apricots for this - tinned ones are too soft and too sweet. Plus, i love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic french tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche.

Steps

Heat oven to 200c / 400f / gas mark 6.
To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest.
Blitz until the mixture becomes the texture of breadcrumbs.
Whisk the sugar into the egg then pour into the machine with a splash of water.
Blitz just long enough for the mixture to form a ball.
Remove with your hands and ensure you have a nice firm ball by moulding with your hands.
Wrap in cling film and leave in the fridge for at least an hour.
Meanwhile halve and stone your apricots then place on a baking tray cut side up.
Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
Roll out and line a 25cm loose-bottomed tart tin with the pastry.
Chill again for ideally an hour but a minimum of 30 minutes.
Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans.
Bake blind for 15-20 mi.

Ingredients

unsalted butter, plain flour, lemon, caster sugar, egg, cold water, fresh apricots, light brown sugar, ground almonds, free-range eggs, vanilla pod, double cream, apricot jam, icing sugar, fresh edible flower, creme fraiche