INGREDIENTS

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