A summery dessert recipe for Apricot and Almond Tart

250g plain flour
125g low fat spread

For the almond filling:
100g low fat spread
10g granular Canderel Yellow
2 eggs, lightly beaten
100g ground almonds
6 apricots, halved and stoned

You will need: a 12.5cm x 35.5cm loose-bottom tart tin, greaseproof paper and baking beans

How to
Preheat the oven to 200/Gas 6. Add the flour to a large bowl along with a pinch of salt, then add the low fat spread and rub in with your fingertips until it looks like breadcrumbs.

Add about 1tbsp of ice-cold water and bring the mixture together. Don’t let it get over wet.

Turn out onto a floured surface, roll the pastry out and use to line the tin. Neaten and trim, then prick all over the base with a fork. Line the pastry case with greaseproof paper and fill with baking beans.

Put in the oven for about 15-20 minutes, until beginning to turn golden around edges, then remove the beans and paper. Put the pastry case back in the oven for a couple of minutes, to crisp up the base.

Turn the oven down to 180/Gas 4. Add low fat spread and Canderel Yellow to the food mixer bowl and beat until pale and creamy. Then add the eggs slowly and beat to mix. Now stir in the ground almonds until all is combined then spoon evenly into the pastry base.

Sit the apricots cut side down into the tart, pushing them gently into almond mixture. Put in the oven and bake for 20-30 minutes, until the mixture is lightly golden and cooked.

Leave the tart to cool a little, the mixture will continue to set. Slice and serve warm or cold with low fat creme fraiche.

Recipe provided by Canderel.

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