Apricot & Almond Tart

1. 1

   To make the pastry: Dice the butter, and then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

2. 2

   Add the yoghurt and continue to pulse until the dough starts to incorporate into a ball.

3. 3

   Wrap the dough in plastic film and refrigerate for 20 minutes.

4. 4

   Roll the chilled pastry out until it is 3mm thick and line a 23cm spring form tart tin.

5. 5

   Chill pastry for 1 hour.

6. 6

   Heat oven to 220C Spread the almond meal evenly over the dough; arrange the prepared apricot halves over the top, cut side down.

7. 7

   Bake until the pastry crust is golden brown and the fruit is tender, 25-30 minutes.

8. 8

   Transfer the tart to a wire rack; let cool.

9. 9

   Heat the apricot jam in a large saucepan until warmed.

10. 10

    Brush the top of the tart generously with the jam; then sprinkle with the almonds.

11. 11

    Let cool completely before serving.

12. 12

    Serve with cream or Ice-Cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.