Apricot tart with quince jelly
- Approximately 1.2 kg apricots
- 450 g shortcrust pastry
- 20 g ground almonds
- 15 g soft butter
- 20 g flour, sifted
- 150 ml quince jelly, warmed slightly
Preheat the oven to 180-190°C.
Butter a 24-cm tart tin generously and sprinkle with the ground almonds and flour.
Wash the apricots, remove the stones and cut into quarters.
Dust your worktop with flour and quickly roll out the shortcrust pastry.
Line the tart tin with the pastry.
Using a fork, prick the pastry base in several places.
Arrange the apricots in a circle on the pastry base.
Bake in the oven for approximately 30 minutes.
Remove from the oven and allow to cool for 15 minutes.
Remove from the tin and place on a cooling rack.
Top with the warm quince jelly.
Slice carefully using a serrated knife.
Shortcrust pastry can be decorated with different fruits, such as pineapple or pears.