• Servings

  8

• Prepration Time

  10 mins

• Cook Time

  50 mins

• Passive Time

  30 mins

INGREDIENTS

• 1 sheet short cut pastry
• 125 g caster sugar (½ cup)
• 125 g softened butter
• 3 eggs
• 300 g almond meal (2 cups)
• 3 tbsp ground cardamon
• 1 handful hazelnuts skin removed
• 10 apricots stone removed and sliced

METHOD

• Preheat oven to 180°C
• Grease a 22cm tart tin with oil spray
• Fit and trim pastry to tin, chill pastry for 30 minutes in the refrigerator.
• Then blind bake the pastry shell for 20 minutes.
• Meanwhile, make the filling by creaming the sugar and butter until fluffy, add eggs one at a time, continue to beat well then fold in the almond meal and cardamom.
• Cool the tart shell and spoon in the batter and flatten the top with a spatula and arrange the slices of ripe apricots to your liking and scatter the hazelnuts and bake for 30 minutes.
• When cooked, rest for at least 30 minutes before removing from tin.