Name: Apricot and Almond Tarte Normande
Yield: Serves 4
Cuisine: French
Ingredients: 1 large egg; 125 g ground almonds; 1 egg yolk; 60 g caster sugar; 1 tbsp iced water; 60 g unsalted butter, at room temperature; a drop of almond extract; 1 tsp plain flour; juice of ½ lemon; ½ jar of smooth apricot jam (about 80g); 5 apricots, halved and stoned (tinned are fine); 125 g plain flour, plus extra for dusting; 70 g cold unsalted butter, cut into small cubes, plus extra for greasing; 1 tsp caster sugar; a pinch of salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

This is a classic, and rightly so. The combination of almond cream and fresh apricots in a crisp buttery case is divine. It also looks very impressive, but actually isn’t very hard to pull off. And while it’s French patisserie through and through, I like it best with a big dollop of very English clotted cream.

Here is my speedy method to make this if you have a food processor: blitz all the pastry ingredients together until they form a ball, then line the flan case with it and chill