Tarte Aux Abricots - Glazed French Apricot Tart With Almonds - cooking recipe

Ingredients

Pastry
75 g cold unsalted butter
175 g plain flour, sieved
zest of a lemon
1 tablespoon caster sugar
1 egg
splash cold water
The Filling
650 g fresh apricots, not too ripe
2 tablespoons soft light brown sugar
6 tablespoons ground almonds
2 large free-range eggs
50 g caster sugar
1 vanilla pod
200 ml double cream or 200 ml whipping cream
Glaze
5 tablespoons apricot jam
To Finish
icing sugar
fresh edible flower
creme fraiche or cream

Preparation

Heat oven to 200\u00b0C/400\u00b0F/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 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream.
Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180\u00b0C/350\u00b0F/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
For the Glaze: Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart.
Allow to cool before slicing and serving with creme fraiche, plenty of icing sugar and some edible flowers.