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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is so easy and SO delicious. It's best made with fresh apricots (though in a pinch I have used tinned apricot halves, well-drained). I have lost count of how often I have made this, and of how many people have complemented me on it! Ingredients:
50 g butter, melted |
450 g apricots, halved and stoned, quartered if large |
50 g almonds, slivered or sliced |
2 -3 tablespoons golden granulated sugar |
50 g self-raising flour |
200 g ground almonds |
85 g caster sugar |
140 g soft butter or 140 g margarine |
2 large eggs |
1/2 teaspoon almond extract |
Directions:
1. Heat the oven to 190C/fan 170°C Brush a shallow loose-bottom tart tin with some of the melted butter.
2. Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
3. Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
4. Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
5. Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.
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