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Apricot, almond and stem-ginger tart
Serves Serves 6-8
Ingredients
- 320g ready-rolled sheet of puff pastry
- 10 ripe apricots
- 4-5 nuggets stem ginger,
- coarsely chopped
- 1 egg
- 1tbsp milk
- 1tbsp toasted flaked almonds
- 2tbsp icing sugar
For the filling
- 80g butter, softened
- 80g caster sugar
- 80g ground almonds
- 1 egg, beaten
- 1tbsp plain flour
Method
Preheat the oven to 190°C/ 375°F/Gas 5. Beat together the butter, sugar, ground almonds and egg until smooth. Add the flour and a pinch of salt and stir until fully incorporated. Lay the pastry out on baking parchment on a baking sheet and trim into a rectangle. Fold in a 1cm band of pastry around the edges, prick the centre of the tart with a fork,and leave to chill for 20 minutes. Spread the almond mixture over the base. Halve and stone the apricots and arrange them on top, cut-side down, two abreast. Scatter over the stem ginger.
Beat together the egg and milk to form an egg wash and brush over the pastry. Bake for 20-25 minutes, until light golden. Brush on more egg wash and sprinkle with almonds. Dust with the icing sugar and serve in slices.
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