Rowley Leigh

Apricot and Almond Tarte Fine

Preparation info
  • Serves

    six or eight

    • Difficulty

      Easy

Appears in
top 1000A Long and Messy Business
A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

The industrious can complicate matters by cracking the apricot stones, pounding the kernels and adding to the almond cream. Best to omit the almond extract in this case, as apricot kernels are the principle source of almond flavouring.

Ingredients

  • 125 g (4½ oz) unsalted butter, softened, plus extra for greasing
  • 125 g (4½

Method

Preheat the oven to 180°C (350°F, Gas Mark 4) and butter a baking tray.

Cream the butter and sugar with an electric mixer until they become a fluffy white mixture. Whisk the eggs and beat them into the mixture in a slow stream, scraping down the sides of the bowl until the mixt