Apricot Tart
Featured Product:
Organic Coconut Sugar
We can't get enough of apricots lately so we've stuck 'em in a tart and oh boy is it delicious!
Ingredients
500g
Shortcrust pastry
6 tablespoons
Apricot jam
12
Apricots
halved and stoned
Flaked almonds
1
Egg
Instructions
Preheat the oven to 190C or 170C for fan assisted ovens. Line a baking tray with baking paper, on a clean work surface, roll and trim the pastry into a circular shape and place on to the prepared baking tray.
Add 1/2 tablespoon of warm water to the jam, mix and stir into the prepared apricots. Place the coated apricots on to the pastry leaving a boarder, sprinkle with flaked almonds and coconut sugar and fold the pastry in (see picture).
Beat the egg in a jug, brush on to the pastry and place in the oven for 25 to 30 minutes or until golden brown. Serve with ice cream!
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