Looking for something a little more fruity in your dessert? This tart is the perfect combination of sweet and nutty that you’ll just love!
Roll out the pastry on a floured surface until it is about 3-5 mm thick. Use this to line the flan tin. Prick the base with a fork and chill for 20-30 mins.
Combine the ground almonds, sugar, egg, vanilla extract, cream and butter to make a smooth almond paste.
Preheat the oven on CONVECTION 180°C with the wire shelf in lower position.
Spread the almond paste over the pastry base and then arrange the apricot halves on top.
Bake for 30-40 min or until apricots are soft and the almond paste is golden and firm to touch. Allow to cool for 15 mins.
For the glaze, put the apricot jam in a microwave-safe jug and cook on MEDIUM MICROWAVE for 30 seconds. Brush the glaze over the tart and sprinkle with toasted almonds.