Raymond Blanc’s apricot and almond tart

Method

1. First make the pastry. In a large bowl, use your fingertips to rub the flour and sugar with the butter and a pinch of salt until it becomes sandy in texture. Make a well in the centre and add the egg and the yolk. Work the flour and butter mixture into the egg, then press together to form a ball. Lightly flour your work surface and knead with the palms of your hands for no more than 30 seconds, then cover and chill for 30 minutes.

2. Meanwhile, put all the ingredients for the almond cream in a bowl, mix well to combineand set aside. In a separate bowl, mix the caster sugar and lemon juice with the apricots,then allow to macerate for a minimum of 30 minutes.

3. Heat the oven to 180°C fan/ gas 6 and put a baking sheet on the middle shelf to heat up. Line another baking sheet with baking paper and put the tart ring/tin on top. Divide the pastry into 2 equal pieces (see Don’t Waste It). Roll out the pastry on a floured work surface to 2mm thick, then line the ring/tart tin with the pastry (see Know How. Chill for 1 hour to relax the pastry and prevent shrinkage during cooking.

4. Once the pastry case is chilled, spread the almond cream onto the bottom, then arrange the apricot slices attractively on top. Carefully slide the baking paper and tart ring/tin onto the hot tray in the oven and bake for 30-35 minutes until the pastry and topping are golden brown.

5. Remove the tart from the oven and allow to cool for 5 minutes. Run the blade of a knife around the inside of the ring, then lift the ring off or remove the tart from the tin. Put on a cooling rack to cool completely, then transfer to a serving platter. Sprinkle with icing sugar and serve.

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