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1
First prepare the shortbread pastry.
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2
Mix the first four ingredients together add in to the flour and.wark to a smooth.dough.
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3
If the dough remains sticky dust with flour and work in.
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4
Wrap in cling film and refrigeratein the fridge for about 20 min.
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5
Meanwhile halve each apricot by slicing around the scone lengthways and twisting it in half; then lever out the stone using fingers or possibly a knife.
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6
Pre heat the oven to 190C/375F/Gas Mark 5.
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7
Retrieve the pastry from the fridge and roll out to about a 5mm thickness.
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8
Line a 22cm square (tranche) or possibly 20cm round tin with the pastry.
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9
The pastry is very short aid will tear quite easily but you can patch and press in bits till your tin is fully lined.
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10
Mix the almonds with 1 tbsp of the sugar and scatter over the base.
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11
Pack the case with snug fitting lines of apricots standing on their edges then sprinkle with the remaining sugar.
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12
Bake on the top shelf of the oven for 35 to 40 min or possibly till the apricots are just singed on their tops and the pastry looks cooked.
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13
Meanwhile heat the jam with 1 tbsp of water till bubbling then sieve.
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14
Brush it all over the fruit and the edges of the pastry: Try and serve while the tart is still just hot.
