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Almond Tart Recipe

Almond Tart Recipe

Ingredients: Makes one 20 cm / 8 in tart

175 g/6 oz Shortcrust Pastry

For the filling:
50 g/2 oz butter or margarine, softened
2 eggs, beaten
50 g/2 oz self-raising (self-rising) flour
75 g/3 oz ground almonds
A few drops of almond essence (extract)
45 ml/3 tbsp orange juice
400 g/14 oz/1 large can peaches or apricots, well drained
15 ml/1 tbsp flaked (slivered) almonds


Roll out the pastry (paste) and use to line a greased 20 cm/8 in flan tin (pan). Prick the base with a fork. Beat together the butter or margarine and eggs until light. Gradually mix in the flour, ground almonds, almond essence and orange juice. Puree the peaches or apricots in a food processor, or rub through a sieve (strainer). Spread the puree over the pastry, then spoon the almond mixture on top. Sprinkle with the flaked almonds and bake in a preheated oven at 190C/375F/gas mark 5 for 40 minutes until springy to the touch.

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