Apricot and Almond Tart

Ingredients for Sweet Pastry:
500g Plain Flour
220g Sugar
300g Cold Butter (diced)
4g Salt
2 Eggs
40g Corn Flour

- Place the flour and butter in a food processor and blitz until it is a breadcrumb consitency
- Add the sugar, salt, corn flour and eggs
- Place all the ingredients in a clingfilm and chill for 2 hours

Ingredients to make Frangipane:
250g Butter
200g Sugar
4 Eggs
Zest of 1 Lemon
50g Self Raising Flour
200g Almonds

You will also need 12 apricots and 50g Flaked Almonds

- Place the butter and sugar in a blender beat until white
- Add the lemon zest and eggs one at a time, followed by the almonds and lastly the   flour
- Preheat the oven to 170 degrees celsius (gas mark 3)
- Butter a 28cm loose bottom tart tin
- Roll out half of the pastry on a floured surface and line the tin, trim the edges and place in the fridge for 30 minutes
- Put half of the frangipane mix in the tin and arrange the cut apricots on top
- Sprinkle the top with flaked almonds
- Bake in the oven for 30 minutes or until golden and the frangipane is set
- Remove from the oven and place on a cooling wire and dust with icing sugar
- Enjoy!