La tarte aux abricots et aux amandes

Apricot and almond tart

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Apricots are one of the few fruits that are more interesting cooked than raw, when they seem turnipy and rather juiceless, although those coming from Roussillon are justly admired. In season from June to August, they make a delicious summer tart. Once again, pâte sablée is used, as detailed in the preceding recipe .

Ingredients

  • 800 g apricots
  • 100 g ground almonds
  • 100 g

Method

Preheat the oven to 200C/400F/gas mark 6.

Wash the apricots, cut them in half and remove the kernels.

Make an almond cream by mixing together the ground almonds, butter and sugar. Blend in the beaten eggs and alcohol.

Line a flan tin (or six individual tartlet t