APRICOT ALMOND TART

INGREDIENTS
125g butter
125g sugar
4 eggs
1 pinch of ionised salt
190g flour
Foil, plus baking paper and baking beans for blind baking
500g apricots
75g almonds
300g crème fraîche

METHOD
1) Cube the butter. Add 60g of sugar, one egg, salt and flour, and knead to a smooth dough. Let it rest in a cool place for at least one hour.

2) Place the dough between two sheets of foil and roll it out into a circle. Put the circle into a greased baking tray (26cm diameter), the bottom of which should be lined with greaseproof paper to form a 3cm to 4cm-high rim.

3) Cover the dough with baking paper, top with the baking beans, and bake blind for 10 minutes in a 200C/180C fan/gas 6 preheated oven. Remove the paper and beans. Bake for five minutes more.

4) In the meantime, briefly soak the apricots in boiling water, rinse with cold water and drain. Remove the skin, halve the fruit and remove the stones. Finely grind the almonds and mix with the remaining sugar, eggs and crème fraîche.

5) Place the apricots, cut side up, on top of the base of the tart, pour over the almond glaze and bake it at the same temperature for about 35 minutes. Then let it cool.

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