Apricot tart

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8 servings Cooking: 40 mins
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Fruit

By Food24 November 03 2009
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Ingredients (12)

SHORT-CRUST PASTRY
500.00 ml flour — cake
salt — pinch
125.00 g butter — diced
2.00 eggs
lemon juice — dash
15.00 ml water — ice-cold
FILLING
45.00 ml mixed nuts — chopped
350.00 g apricots — halved, sliced
30.00 ml sugar
1.00 ml cinnamon — ground
100.00 ml jam — smooth apricot, melted
50.00 g almonds — flaked
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Method:

Preheat the oven to 200ºC (400ºF). Spray a 24 cm loose-bottomed pie dish with non-stick spray.
Combine the cake flour and salt in a food processor. Add the butter, processing until the mixture resembles breadcrumbs. Add the eggs and mix. Add the lemon juice and water and mix until the pastry forms a ball. Wrap in plastic wrap and chill for 30 minutes.
Roll out the dough until about 7 mm thick and line the prepared pie dish. Chill until needed. Prick the crust and trim the edges.
Sprinkle the crust with nuts. Arrange the apricots on top of the crust, packing them close together. Combine the sugar and cinnamon and sprinkle over the apricots. Bake for 35-40 minutes or until the apricots are tender and the pie crust is done. Brush with melted apricot jam and sprinkle with almonds.
Serve lukewarm or cold with cream or ice cream. Makes a medium-sized tart.



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