Apricot and Almond Tart
RECIPES
Jan 30th, 10:17
Makes 18-20 slices
The delicious combination of almonds and apricots was made in food heaven. The bonus for this recipes is that the pastry doesn’t have to be baked blind.
Crust
375ml (1 ½ cups) cake flour
45ml (3 Tbsp) icing sugar
1ml (1/4 t) salt
125g ice-cold butter, cubed
45ml (3 Tbsp) ice water
1 large egg yolk, beaten
Filling
200g (2 packets) ground almonds
125ml (1/2 cup) castor sugar
125g soft butter
1 large egg
10ml (2 t) vanilla essence
2ml almond essence
1 tin (410g) Rhodes Apricot Halves in Syrup, reserve 30ml (2 Tbsp) of the syrup
80ml (1/3 cup) Rhodes Smooth Apricot Jam
Process the flour, icing sugar, salt and butter in a food processor to form crumbs. Add the water and egg yolk and pulse to form moist crumbs (add a few extra drops of water if the dough is too dry). Work the dough into a ball, cover with cling film and leave to cool [in the fridge for 30 minutes.
Preheat the oven to 180°C. Roll the dough out thinly on a flour-dusted surface and then use it to line a 30cm springform tart tin. Prick the dough and bake it for 15 minutes. Press flat any bubbles that form with a wooden spoon. Let the crust cool. To prepare the filling, beat the ground almonds, castor sugar, butter, egg and essences to form a thick paste. Place in the cooled crust and spread evenly. Arrange the apricots (pip cavities facing down) over the almond filling. Bake for 45-50 minutes or until light golden brown. Leave to cool on a wire rack. Heat the apricot jam and syrup until smooth and use it to coat the tart.
TIPS
* Make individual tarts in small (7cm) tart dishes with one apricot in the centre.
* You can make your own ground almonds by pulsing raw almonds in a food processor.
* For a strong marzipan flavour, increase the almond essence quantity to 5ml.
Related Activity
 | 16 MAY |
Rhodes Food Group is waxing it where cheese is concerned. The Big Cheese this year is their Franschhoek Angelot, which not only won a coveted 2012 Qualité Award, but was voted the 2012 Product of the Year at the South African Dairy Championships.
 | 15 MAY |
The Portobello Franschhoek Angelot, a washed-rind cheese, wears the crown as the 2012 Dairy Product of the Year.
 | 02 APR |
Just released from the Rhodes pantry, are the 215 g cans of Tomato and Onion Mix; Cream Style Sweetcorn; and Spaghetti in a Cheese-flavoured Tomato Sauce.
 | 08 NOV 2011 |
Developed to satisfy consumer demand, the new Butter Beans in Curry Sauce is available in a regular 410g can. It carries the “Choice Grade”, Kosher and Halaal marks, and as all Rhodes products, is set to become a pantry staple.
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This is real soul food for those nights when you really don’t feel up to standing in front of the stove for hours.
ZaPOP
