Apricot and Almond Torte
"This is so easy and SO delicious. It's best made with fresh apricots (though in a pinch I have used tinned apricot halves, well-drained). I have lost count of how often I have made this, and of how many people have complemented me on it!"
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 50 g butter, melted
- 450 g apricots, halved and stoned, quartered if large
- 50 g almonds, slivered or sliced
- 2 -3 tablespoons golden granulated sugar
-
FOR THE ALMOND BASE
- 50 g self-raising flour
- 200 g ground almonds
- 85 g caster sugar
- 140 g soft butter or 140 g margarine
- 2 large eggs
- 1⁄2 teaspoon almond extract
directions
- Heat the oven to 190C/fan 170°C Brush a shallow loose-bottom tart tin with some of the melted butter.
- Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
- Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
- Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
- Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.
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RECIPE SUBMITTED BY
I am a primary school teacher, in my first teaching job having come late to the profession. I have three sons (10,14 and 16) all with healthy appetites. So lots of my cooking is family meals and baking, though I always like trying out new ideas.
I live in New Zealand, but lived in Yorkshire, UK for 6 years. Never got the taste for mushy peas though... :O)
