HONEYCOT® Apricot Tart with Cardamon and Hazelnuts
  • PREP TIME: 10 minutes
  • COOK TIME: 50 minutes
  • SERVES: 8

Ingredients

  • 1 sheet short cut pastry
  • 125 g caster sugar (½ cup)
  • 125 g softened butter
  • 3 eggs
  • 300 g almond meal (2 cups)
  • 3 tbsp ground cardamon
  • 1 handful hazelnuts skin removed
  • 10 apricots stone removed and sliced

Method

  1. Preheat oven to 180°C
  2. Grease a 22cm tart tin with oil spray
  3. Fit and trim pastry to tin, chill pastry for 30 minutes in the refrigerator.
  4. Then blind bake the pastry shell for 20 minutes.
  5. Meanwhile, make the filling by creaming the sugar and butter until fluffy, add eggs one at a time, continue to beat well then fold in the almond meal and cardamom.
  6. Cool the tart shell and spoon in the batter and flatten the top with a spatula and arrange the slices of ripe apricots to your liking and scatter the hazelnuts and bake for 30 minutes.
  7. When cooked, rest for at least 30 minutes before removing from tin.

More delicious recipes

You appear to be using an outdated browser. Please upgrade your browser for a better experience. X
You appear to be using an outdated browser.
Please upgrade your browser for a better experience.
Upgrade your browser today