| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 175 | g | Buttery shortcrust pastry |
| 3 | T | Apricot jam, sieved |
| 115 | g | Unsalted butter, softened |
| 115 | g | Caster sugar |
| 2 | Eggs, beaten | |
| 140 | g | Ground almonds |
| 1 | T | Self raising flour |
| 1/2 | t | Baking powder |
| 1 | pn | Salt |
| 450 | g | Fresh ripe apricots |
| 1 | T | Flaked almonds |
| 2 | T | Kirsch |
| 90 | g | Caster sugar |
| 4 | T | Water |
| 1 | Strip lemon zest |
INSTRUCTIONS
Preheat the oven to 180C/gas 5. Roll out the pastry and line a 4x4 inch loose bottomed deep sided tart tins. Bake blind. Spread the sieved jam into the bases. Beat the butter and sugar together until light and fluffy. Add the beaten egg a little at a time. Sieve together the ground almonds, flour, buttery pastry and salt and then fold gently in to the creamed mixture. Spread on top of the jam in the tart cases. Cut 6 apricots in half and stone them. Press 3 into each tart, cut side down, on top of the almond mixture and pressing them in lightly. Scatter with flaked almonds. Bake until well risen and golden brown and firm to the touch, usually about 30-35 minutes. Turn out of the tins and dredge lightly with icing sugar. Serve with the poached apricots. Poached apricots: Skin the rest of the apricots by blanching. Cut the apricots in half and stone them. Put into a bowl. Make a stock syrup with the kirsch, sugar, water and zest. Drop the apricots into the syrup and poach lightly. If they are fully ripe this will only take a minute and the fruit will be a bright orange colour. Chill well before serving. Drizzle the plate with a little apricot syrup and top the fruit with a sprig of mint. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2886
Calories From Fat: 1535
Total Fat: 178g
Cholesterol: 619.3mg
Sodium: 740.1mg
Potassium: 6392.5mg
Carbohydrates: 313g
Fiber: 48.1g
Sugar: 247.8g
Protein: 58.3g