Apricot and Plum Almond Tart
Photo by Simon Lambert
Preparation time: 20 minutes (plus resting)
Cooking time: 35–40 minutes
Skill level: Medium
Serves: 6–8
Ingredients
1 sheet Heritage Bakers ready-rolled sweet shortcrust pastry
200 g unsalted butter, softened
Pinch salt
200 g caster sugar
200 g ground almonds
3 eggs
1 tsp vanilla extract
4–5 small fresh apricots, sliced
2–3 ripe plums, sliced
Method
Preheat the oven to 160°C (fan forced).
Line an 18–20 cm flan tin with the pastry, pressing gently into the edges. Trim any excess and chill for at least 30 minutes to allow the pastry to rest.
In a mixing bowl, beat the butter, sugar, ground almonds, eggs and vanilla together until light and creamy.
Spoon the mixture into the prepared pastry shell and smooth the surface.
Arrange the sliced apricots and plums over the top.
Bake for 35–40 minutes, or until golden and just set in the centre.
Cool slightly before serving — it’s lovely warm or at room temperature.
Tip: This tart can be frozen either raw or baked.
To freeze raw, assemble the tart and freeze uncovered until firm, then wrap well. Bake straight from frozen, adding a little extra time until golden and set.
Recipe by Alison Lambert
