Apricot tart with quince jelly
Ingredients
- 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
Instructions
1
Preheat the oven to 180-190°C.
2
Butter a 24-cm tart tin generously and sprinkle with the ground almonds and flour.
3
Wash the apricots, remove the stones and cut into quarters.
4
Dust your worktop with flour and quickly roll out the shortcrust pastry.
5
Line the tart tin with the pastry.
6
Using a fork, prick the pastry base in several places.
7
Arrange the apricots in a circle on the pastry base.
8
Bake in the oven for approximately 30 minutes.
9
Remove from the oven and allow to cool for 15 minutes.
10
Remove from the tin and place on a cooling rack.
11
Top with the warm quince jelly.
12
Slice carefully using a serrated knife.
Notes
Shortcrust pastry can be decorated with different fruits, such as pineapple or pears.
