Easy Apricot Tarts

Categories:

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

Icing Sugar

Tate and Lyle Icing is our finest, pure cane sugar. It is perfect for making creamy buttercream and ideal for decorating or a final touch on your cupcakes and pastries.

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

Preheat the oven to 220°C/425°F/Gas Mark 7.
Unroll the puff pastry onto a baking sheet, then sprinkle over the ground almonds.
Lay the apricot halves over the almonds, as closely together as you can, right up to the edge of the pastry.
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.
Serve warm with cream.