Ingredients for the sweet almond pastry:
Part One:
300g of butter or margarine
125g of icing sugar
125g of almond flour
125g of flour
2 eggs
Part Two:
325g of flour
Two boxes of small apricots
250g of apricot jam (100g of which will be for the top of the tart)
Process for the dough:
In a bowl fitted with the paddle attachment, cream together the butter (or margarine), sugar, and almond flour. Add 125g of flour and the eggs, and mix well. Then add the remaining 325g of flour, mixing gently until just combined.
Method for the pie:
Preheat the oven to 190 degrees. .
Line a tart tin with sweet almond pastry (I do this with my fingers as the pastry is very delicate). Crimp the edges with a pinch and lightly sugar the base of the tart. You can also spread sponge cake crumbs or breadcrumbs on the base. Bake the tart (190 degrees Celsius, for 15 minutes) on the bottom rack of the oven until the top is lightly browned and the bottom is golden. .
Remove the tart from the oven and spread a 2.5 mm layer of jam on top. Then arrange the drained apricots on the side, cut-side up. Sprinkle with granulated sugar.
Bake for another 13 minutes, this time placing the tart towards the top of the oven for caramelization.
Cooking :
Medium oven.
At the end of cooking, remove the ring; brush the edge with egg and return to the oven for a few seconds.
Toss with the apricots using 100g of jam that has been preheated for a few seconds in the microwave.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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