Almond and apricot tart
200 g flour
40 g almond powder (freshly roasted)
120 g butter
1 pinch of salt
100 g sugar
150 g sugar
½ teaspoon of natural vanilla extract
120 g almond powder (just roasted)
200 ml of coconut cream
Ripe apricots and sliced almonds
Sift the flour into a bowl and mix with the sugar. Add the soft butter and work the mixture with your fingertips until you have buttered crumbs (like shortbread dough). Bind together with the egg and a little water (if necessary). Make a soft, non-sticky dough.
Roll out the dough into a thin sheet on a piece of baking paper, exceeding the diameter of the baking dish by 3 cm. Store the pastry sheet in the refrigerator for 20-30 minutes.
When chilled, transfer the dough to a 26 cm fluted ceramic tart dish and press it well to the bottom and sides. Place a small circle of parchment paper on the pastry base and spread raw beans or ceramic balls over. Bake for about 15 minutes in an oven preheated to 180°C. Then leave to cool, removing the beans and the foil.
In a bowl, cream the eggs and sugar. Then stir in the coconut cream and almond powder and flavor with vanilla. Pour this mixture in the pastry case.
Wash and cut the apricots in half, removing the pit. Pop the halves in the milk and egg mixture.
Bake the tart at 180°C for about 50 minutes. Let cool before cutting.