Apricot and Almond Tart
Apricot and Almond Tart
Why not put your baking skills to the test by whipping up an Apricot and Almond Tart? It tastes great hot or cold, Delicious! This dessert looks impressive and tastes divine. The sharpness of the apricots works really well with the sweet almond mix. Serve warm or cold with some low fat crème fraiche.
Serves: 12
Preparation time: 20 Minutes plus cooling and freezing
Cooking Time: 50 Minutes
You will need: a 12.5cm x 35.5cm loose-bottom tart tin, greaseproof paper and baking beans
Ingredients:
250g plain flour
125g low fat spread
For the almond filling:
100g low fat spread
10g granular canderel yellow sweetener
2 eggs, lightly beaten
100g ground almonds
6 apricots, halved and stoned
Method:
Preheat the oven to 200°C/ Gas 6. Add flour to a large bowl along with a pinch of salt, then add the low fat spread and rub in with your fingertips until it looks like breadcrumbs.
Add about 1tbsp ice-cold water and bring the mixture together. Don’t let it get over wet.
Turn out onto a floured surface, roll pastry out and use to line the tin. Neaten and trim, then prick all over base with a fork. Line pastry case with greaseproof paper and fill with baking beans.
Put in the oven for about 15-20 minutes, until beginning to turn golden around edges, then remove the beans and paper. Put the pastry case back in the oven for a couple of minutes, to crisp up the base.
Turn the oven down to 180°C/Gas 4. Add low fat spread and sweetener to food mixer bowl and beat until pale and creamy. Then add the eggs slowly and beat to mix. Now stir in the ground almonds until all is combined then spoon evenly into the pastry base.
Sit the apricots cut side down into the tart, pushing them gently into almond mixture. Put in the oven and bake for 20-30 minutes, until the mixture is lightly golden and cooked.
Leave the tart to cool a little, the mixture will continue to set. Slice and serve warm or cold with low fat crème fraiche.
Tip: Use ready bought light short crust pastry if you prefer. You can vary the fruit to suit the seasons, peaches, plums, apples, pears or berries would all work well.
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