Скачать или смотреть Best apricot tart

Shall we have a Tart Week? 🍑🍑🍑🍑

Bringing a little taste of sunshine to welcome the blue skies today. Easy peasy peach & marzipan tart, made using (mostly) store cupboard ingredients. Serve it warm or at room temperature with a good dollop of Amaretti cream and a few toasted almonds scattered over the top.

1 pack ready-rolled all-butter puff pastry
280g golden marzipan
1 jar peaches syrup, sliced (these beauties are from @brindisaspanishfoods)
1 medium free-range egg yolk, beaten
1 tbsp apricot jam, mixed with 1 tbsp water
2 tbsp toasted almonds

Amaretti cream
300 ml whipping cream
1 tbsp icing sugar
Splash of Amaretto or orange liqueur
Zest of 1 orange

• Preheat the oven to 220°C/200°C fan/gas 7.
• Unroll the pastry onto a baking sheet. Lightly score a 3 cm border around the edge and prick the inside rectangle of pastry with a fork.
• Dust the work surface with a little icing sugar and roll out the marzipan into a rectangle that fits the inside the scored pastry. Lay the marzipan on top.
• Cover the marzipan with the peaches. Brush the pastry border with beaten egg. Bake for 20 minutes, until the tart is golden. If the tart starts to brown too much, cover loosely with foil.
• Bring the jam and water to a simmer, strain through a sieve, keeping the liquid to glaze the tart.
• Whip the amaretti cream ingredients together to soft folds and spoon into a serving dish.
• Remove to a wire rack to cool, brush over the glaze, sprinkle with toasted almonds and serve with the cream.

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