Apricot and Almond Tartlets

cook 20 mins
  • 1 egg
  • 50 g (2 oz) caster sugar
  • 50 g (2 oz) butter, softened
  • 50 g (2 oz) ground almonds
  • 6 x 8 cm (3 1/4 inch) baked sweet pastry tartlet cases
  • 6 apricot halves in juice, drained and sliced
  • 2 tablespoons flaked almonds
  • ice cream or whipped cream, to serve (optional)
  • In a bowl, beat the egg with the sugar, butter and ground almonds until smooth and creamy. Divide the mixture between the pastry cases and top with the apricot slices.
  • Scatter over the flaked almonds and bake in a preheated oven, 180˚C (350˚F), Gas Mark 4, for 12–15 minutes until golden. Serve warm with a scoop of ice cream or a dollop of softly whipped cream, if desired.
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