A light dessert tart, perfect for summer.

Ingredients

• • 400 g prepared short crust pastry
  • 30 ml (2 Tbsp) Rhodes Quality Apricot Jam

Frangipane filling

• 125 g ml (½ cup) butter
• 100 g (½ cup) sugar
• 2 eggs
• 5 ml (1 tsp) vanilla essence
• 5 ml (1 tsp) almond essence
• 125 g (1¼ cups  ) ground almonds
• 20 g (2 Tbsp) cake flour, sifted
• 1 x 410 g can Rhodes Quality Apricot Halves, drained

To serve: additional Rhodes Quality Apricot jam, slightly warmed

Method

1. Fresh whipped cream,Preheat the oven to 180°C
2. On a lightly floured surface roll the shortcrust pastry out to fit a rectangle baking tart pan.
3. Line the tart pan with the rolled dough, press and trim the edges.
4. Refrigerate until chilled.
5. Line the pastry shell with baking paper and fill with pie beans or rice.
6. Bake for 20 minutes.
7. Remove the baking paper and beans, pierce the bottom with a fork and bake for 10 minutes more Cool.
8. Brush the bottom and sides of the pastry case with Rhodes Quality Apricot Jam and set aside.
9. To prepare the filling, beat together the butter and the sugar until creamy.
10. Add the eggs one at a time.
11. Add vanilla essence and the almond essence.
12. Stir in the ground almonds and cake flour.
13. Spread the frangipane evenly across the bottom of the pastry.
14. Arrange Rhodes Quality Apricot Halves on top, pressing them slightly into the frangipane.
15. Bake the tart 25-30 minutes until golden.
16. Remove from the oven and brush with the warm Rhodes Quality Apricot Jam.
17. Serve with freshly whipped cream