Apricot Shortbread Tart Recipe

• 609 gm caster sugar
• 125 gm softened butter
• 1 x egg yolk
• 1 tsp lemon zest
• 185 gm plain flour sifted approx 800g apricots (1 used 1 whole supermarket punnet)
• 2 Tbsp. grnd almonds
• 2 Tbsp. caster sugar
• 4 Tbsp. apricot jam to glaze

1. First prepare the shortbread pastry.
2. Mix the first four ingredients together add in to the flour and.wark to a smooth.dough.
3. If the dough remains sticky dust with flour and work in.
4. Wrap in cling film and refrigeratein the fridge for about 20 min.
5. Meanwhile halve each apricot by slicing around the scone lengthways and twisting it in half; then lever out the stone using fingers or possibly a knife.
6. Pre heat the oven to 190C/375F/Gas Mark 5.
7. Retrieve the pastry from the fridge and roll out to about a 5mm thickness.
8. Line a 22cm square (tranche) or possibly 20cm round tin with the pastry.
9. The pastry is very short aid will tear quite easily but you can patch and press in bits till your tin is fully lined.
10. Mix the almonds with 1 tbsp of the sugar and scatter over the base.
11. Pack the case with snug fitting lines of apricots standing on their edges then sprinkle with the remaining sugar.
12. Bake on the top shelf of the oven for 35 to 40 min or possibly till the apricots are just singed on their tops and the pastry looks cooked.
13. Meanwhile heat the jam with 1 tbsp of water till bubbling then sieve.
14. Brush it all over the fruit and the edges of the pastry: Try and serve while the tart is still just hot.
15. Serves 6

caster sugar, butter, egg yolk, lemon zest, flour, almonds, caster sugar, apricot

Taken from cookeatshare.com/recipes/apricot-shortbread-tart-69157 (may not work)