Augustines Apricot and Frangipane Tart

Ingredients: 

• 1 x 580 ml jar of Apricots in Riesling Syrup

• 50 g of ground almonds

• 50 g of white sugar

• 2 sheets of sweet shortcrust pastry

• 50 g of softened butter

• 1 egg lightly beaten (Don’t be cruel use free-range)

• Zest of half a medium-sized lemon

Method:

1. Drain and dry 12 apricot halves

2. Cream butter and sugar.

3. Slowly add the beaten egg, and mix (don’t worry if it splits it will come back).

4. Add the ground almonds and lemon zest, and mix through.

5. Prepare the frangipane for piping (I use a sandwich bag).

6. Cut your pastry into 9 cm circles (I use an Agee Jar Screw Band).

7. Place pastry into a sprayed cupcake tin.

8. Evenly distribute the frangipane, then place an apricot halve on top.

9. Decorate the tops with the leftover pastry.

10. Bake at 165 °C for 10 minutes, rotate the tin and cook for another 5 minutes or when you see the pastry turns golden around the edges.

11. Leave to cool for 10 minutes in the tray before carefully removing with a butter knife.

12. Dust with icing sugar.