Rosemary apricot tart with almond spread (6-8 servings)

Serving:6-8

Difficulty: easy

 

Ingredients:

5.2 oz (150 g) of flaky puff pastry

1.4 oz (40 g) of ground almond

15 g of flour

1.4 oz (40 g) of butter

1 egg

1.05 oz (30 g) of powdered sugar and some for decoration

14.1 oz (400 g) of frozen apricots or about 12 large fresh ones

1 teaspoon of almond

1 teaspoon of bitter-almond extract

1 teaspoon of rosemary (fresh is better)

1 tablespoon of sugar

How to make it:

1. Take the dough. Put on wax paper. Stab dough a few times with a fork.

2. Make the almond spread. Put in a bowl the ground almond and the flour. In another bowl beat the melted butter with the sugar. Add the egg.

3. Add everything together and the bitter almond extract.

4. Warm up the oven to 356 F (180 C).

5. Spread the paste on the pastry.

6. Add the apricots, washed, if you used fresh apricots. Sprinkle the sugar.

7. Add the almonds and then the rosemary.

8. Cook for about 30 minutes. Eat lukewarm or cold. Before serving sprinkle some powdered sugar.

For this recipe I took a round dough of 9.5 oz (270 g) and made a rectangle using a pizza cutter. This way I only used half of the dough and will use it for my next tart. I froze the rest.

The apricots for this recipe should not be bitter, so use frozen ones if you can’t find any ripe ones or use canned ones. If you have frozen dough in your freezer and all other ingredients, this dessert is made very quickly. Defreeze the apricots one night in advance if you can. 

• almonds
• apricot
• dessert
• eat
• flaky pastry
• Food
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• Recipe
• rosemary
• summer dessert
• sweet
• tart