Easy Apricot Tarts

Easy to make and oh so delicious. This fruity tart is a much-loved classic, ideal for summer!

Prep Time
20 mins
Cook Time
20 mins
Servings
  • 1 Pack of Ready-Rolled Puff Pastry 1 Pack of Ready-Rolled Puff Pastry
  • 50g Ground Almonds 50g Ground Almonds
  • 900g Ripe, Fresh Apricots (halved and stoned) 900g Ripe, Fresh Apricots (halved and stoned)
  • 2 tbsp Tate & Lyle Fairtrade Icing Sugar 2 tbsp Tate & Lyle Fairtrade Icing Sugar
  • Cream (to serve) Cream (to serve)

Instructions

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 220°C/425°F/Gas Mark 7.
  2. Unroll the puff pastry onto a baking sheet, then sprinkle over the ground almonds. 
  3. Lay the apricot halves over the almonds, as closely together as you can, right up to the edge of the pastry.
  4. Dust with the Tate & Lyle Icing Sugar, then bake in the oven for 20 minutes until the Tate & Lyle Icing Sugar starts to caramelise a little.
  5. Serve warm with cream.

Chef's Tip

If you like the sweetness of this tart, why not experiment with peaches or nectarines and almonds?

Now, how easy was that?