Apricot Bakewell Tart

• 200 gplain flour: 190 g for pastry, 10 g for rolling
• 95 gcold unsalted butter, diced
• 30 gicing sugar, sifted
• 17 gegg yolk, about one yolk
• 25 mlcold water
• 140 gapricot conserve
• 105 gunsalted butter, softened
• 110 gcaster sugar
• 2medium eggs
• 130 gground almonds
• 20 gplain flour
• ½ tspalmond extract
• 25 gflaked almonds

Method

1. 1Rub the cold butter into the 190 g flour until the mixture resembles coarse crumbs, then stir in the icing sugar. Mix in the yolk and cold water just until a dough forms. Flatten, wrap and chill for 30 minutes.
2. 2Roll out using the extra 10 g flour and line a 23 cm loose-bottomed tart tin. Trim the rim and chill for a further 15 minutes while the oven heats to 190°C/170°C fan.
3. 3Line the pastry with baking paper and baking beans. Bake for 15 minutes until the sides are set, remove the paper and beans, then bake for 5 minutes until the base looks dry.
4. 4Beat the softened butter and caster sugar until pale. Beat in the whole eggs one at a time, adding a spoon of ground almonds if the mixture starts to split. Fold in the remaining ground almonds, 20 g flour and almond extract.
5. 5Spread the apricot conserve across the pastry base. Spoon the almond mixture over it and level gently so the jam stays in a separate layer. Scatter with the flaked almonds.
6. 6Bake for 35–40 minutes until evenly golden and the centre springs back lightly. Cover the edges loosely if they colour too fast.
7. 7Leave in the tin for 45 minutes until firm enough to lift out. Cut into eight wedges; the filling should be moist but hold a clean slice.

Per serving

kcal

536

protein

9.5g

fibre

3.3g

carbs

54.9g

fat

32.3g