I know, I know, it’s been ages since I last posted but this recipe is the perfect excuse to break the ice!
This apricot tart is perfect for the warm and sunny English summer that we are enjoying at the moment. The ricotta gives a very delicious taste to the almond cream and served either warm or cold with a scoop of vanilla ice cream will make your day!
This recipe serves 6 and including preparation will take 1 hour 10 minutes to make. Let’s go!
90 g softened butter
75 g caster sugar
2 tablespoons honey
30 g plain flour
100 g ground almonds
175 g ricotta
50 ml rum
1 sheet shortcrust pastry
500 g apricots (washed, stone removed and halved)
90 g blanched almonds
Preheat the oven to 200 ºC / Gas 6.
Grease a tart tin with butter and line it with the pastry, trim off any excess with a knife.
In a bowl, combine the butter, sugar and honey.
Add the flour, ground almonds, ricotta, egg and rum. Mix well until smooth.
Pour the almond cream mixture over the pastry and level with a spatula.
Place the apricots, skin side up, on the almond cream and gently press them in.
Sprinkle the tart with the blanched almonds and bake in the oven for 50 minutes.
You can use tinned apricots if you don’t have fresh ones, it will save you the time of peeling and stoning them. You can also substitute the apricots for peaches, they are sweeter!