Apricot tart with almonds

Name: Apricot tart with almonds
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g cold butter; 1 (25 g) Bar of coconut oil; 160 g Flour; 1 pinch Salt; 1 kg (à 425 ml) fresh or 3 tins of apricots; 7-10 Tbsp Flour and fat; 6 TABLESPOONS Apricot Jam; 50 g flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g cold butter
1 (25 g) Bar of coconut oil
160 g Flour
1 pinch Salt
1 kg (à 425 ml) fresh or 3 tins of apricots
7-10 Tbsp Flour and fat
6 TABLESPOONS Apricot Jam
50 g flaked almonds
7-10 Tbsp Icing sugar

Directions

1
1.dice butter and coconut oil. Knead with flour, salt and 2-4 tablespoons of cold water to a smooth dough. Cover and chill for about 1 hour.
2
Skin the apricots if necessary; for this purpose, scratch the skin crosswise. Place briefly in boiling water, rinse off and remove the skin. Halve the fruit and stone it (drain the apricots from the tin)
3
Roll out the dough on a little flour until round (approx. 32 cm Ø). Grease a tart tin (approx. 28 cm Ø) and line with dough. Press the dough a little bit, cut off any protruding edges. Prick the base several times with a fork
4
Spread the bottom with 2 tbsp. jam. Spread apricots on top. Bake the tart in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C / gas mark 4) for approx. 30 minutes
5
Spread 4 tablespoons of jam on the apricots, sprinkle with flaked almonds. Bake the tart for about 10 minutes. Dust with icing sugar