Apricot and almond tart

This classic recipe is one of the standards everyone should master. Simple, elegant, tasty – and it turns out perfectly every time. It’s the ideal treat for any lazy weekend.

Preparation time 20 mins plus 15 mins freezing

Cooking time 1 hour

Serves 10

350g shortcrust pastry

4 free-range eggs

150g unsalted butter, softened

150g caster sugar

1 tsp natural vanilla extract

175g almond meal

1 cup preserved apricot halves (from recipe at left)

½ cup apricot jam

Juice of ½ lemon

Whipped cream and strawberries, to serve

STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Roll out pastry on a lightly floured bench to 3mm thick. Ease into a 24cm loose based fluted tart tin. Trim edges. Freeze for 10–15 mins, until firm. STEP 2 Line pastry with baking paper and fill with baking weights, rice or beans. Bake for 20 mins, until pastry is golden. Remove paper and weights, then brush with 1 beaten egg. Return tart shell to the oven and bake a further 5 mins, until pastry is dry. Set aside to cool. STEP 3 Meanwhile, combine butter and sugar in a bowl and whisk until light and smooth. Add remaining eggs, one at a time, whisking well between additions. Fold in vanilla and almond meal. Spread filling into tart shell, top with apricot halves in a circular pattern. Bake for 30-35 mins, until just firm and golden. Cool on a wire rack.

STEP 4 Combine jam and lemon juice in a small saucepan. Heat over a high heat, until simmering. Simmer for 1 minute or until thickened slightly. Brush this glaze over tart. Serve with whipped cream and strawberries.

Apricot and almond tart