Dried Verjuice Apricots and Frangipane Tart
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Step 1: For the sour cream pastry, pulse butter and flour in a food processor until the mixture resembles coarse breadcrumbs.
Step 2: Add sour cream and pulse until just combined.
Step 3: Shape dough into a ball and place in between two pieces of baking paper. Roll to five millimetres thick, then transfer to a tray and place in freezer to rest for ten minutes.
Step 4: Line a twenty four centimetres loose-bottomed tart tin with pastry, then place in freezer to rest for ten minutes.
Step 5: Preheat oven to 200C.
Step 6: Line pastry cases with foil or baking paper, and pie weights, and blind bake for 10-15 minutes. Remove foil and weights, and bake for a further five minutes or until pastry is dry and golden. Set aside to cool completely.
Step 7: For the frangipane filling, decrease oven to 180C. Drain apricots from syrup, reserving syrup in a bowl; set aside.
Step 8: Using an electric mixer, beat butter and sugar until thick and pale.
Step 9: Add the eggs one at a time, then ¾ of the reserved Verjuice syrup.
Step 10: Fold in flour and almond meal until just combined.
Step 11: Transfer filling into cooled tart case, then arrange with apricots, pressing them gently into filling.
Step 12: Brush apricots with remaining verjuice syrup, then place on a baking tray, and cook in oven for twentyfive minutes or until a toothpick inserted in the centre of the tart, comes out clean.
Step 13: Remove from oven and set aside to cool slightly. Serve warm with cream.