- 225g sweet short crust pastry
For the frangipane
- 35g unsalted butter, softened
- 35g caster sugar
- 1 egg, beaten lightly
- 1/2 tsp almond essence or, amaretto if you have it
- 35g ground almonds
- 35g plain flour
For the filling
- 6 good sized ripe apricots
- 35g flaked almonds
- 1 tbsp caster sugar
- icing sugar to dust
Preheat the oven to 180C/350F/gas mark 4
Make the flan case: roll out the pastry on a lightly floured surface as thinly as you dare and line a 25cm/10inch loose bottom tart tin, 3cm deep. Prick the base of the tart with a fork and line the case with foil and dried beans. Slide onto a hot baking sheet and cook 'blind' for 15 minutes. Remove the foil and beans and return the pastry case to the oven for a further 8 minutes until it is golden and crisp and cooked through.
To make the frangipane; beat the butter and sugar until light and creamy. Gradually beat in the egg, the almond essence (or amoretto if using) and stir in the almonds and flour.
Spread the frangipane over the pastry case. Cut each apricot into 6 - 8 segments and arrange over the frangipane. Bake for 25 - 30 minutes or until the apricots are soft
Lower the oven temperature to 150C/300F/gas mark 2
Remove the tart from the oven and sprinkle with almonds and a little caster sugar. Return the tart to the oven and cook for a further 20 minutes until the almonds have toasted to a golden brown.
Dust the tart with icing sugar to serve.