Recipes
Apricot & chocolate tart
It you're short of time, use Chosen by you Ready Rolled Shortcrust Pastry instead of making your own.
It you're short of time, use Chosen by you Ready Rolled Shortcrust Pastry instead of making your own.
(3 votes)
Cook: 30 Mins
Serves: 4
Price: £1.56 per serving
Nutritional Information
Each 113g serving contains
Energy
1968kj
470kcal
1968kj
470kcal
24%
Fat
33.8g
33.8g
High
48%
48%
Saturates
17.3g
17.3g
Med
87%
87%
Sugars
22.7g
22.7g
High
25%
25%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1742kj/416kcal
Typical energy values per 100g:
1742kj/416kcal
Ingredients
200g plain flour, plus extra for rolling out
1 tbsp icing sugar
1 tbsp cocoa powder
100g salted butter, chilled and diced
5 tbsp apricot jam
100g Extra Special 70% Cocoa Solids Ivory Coast Dark Chocolate
125g unsalted butter, softened
125g caster sugar
2 large eggs
125g ground almonds
5-6 fresh apricots
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Sift 175g of the flour, plus icing sugar and cocoa, into a bowl. Rub in chilled butter then add 2-3 tbsp water to make a stiff dough.
2
Roll out the dough on a floured surface, then use to line a 23cm flan tin. Prick the base, lay a piece of baking paper on top and weigh down with dried rice to stop the dough rising. Bake for 10 minutes. Remove the paper and rice. Cook for another 5 minutes.
3
Spread 3 tbsp of the jam on the pastry base. Melt the chocolate in a bowl over, but not touching, a pan of simmering water. Leave to cool for 10 minutes.
4
Add the unsalted butter and caster sugar and beat until creamy. Add the eggs, almonds and remaining 25g flour and beat again until evenly mixed. Put in the flan case and level the top.
5
Halve and stone the apricots and arrange on top, pressing down lightly into the mixture. Bake for 30-35 minutes. Melt the remaining 2 tbsp jam and brush over the top while still warm.