Apricot And Almond Tart

This Apricot and Almond Tart is a delectable dessert that is sure to please any crowd. The base is a crisp biscuit base providing the perfect base for the almond filling and juicy apricots that are layered on top. While apricots are one of my favourite choices for this tart due to their enhanced flavour when cooked, you can easily replace them out for other summer fruits like berries, nectarines, peaches or plums, allowing for a variety of delicious flavour combination to explore.

As a versatile dessert, this Apricot and Almond Tart can be enjoyed on its own or paired with whipped cream or vanilla ice cream for an extra indulgent treat. It's a perfect dessert for any summer gathering or special occasion. So why not try out this delicious dessert and enjoy the burst of flavours that summer fruits have to offer!

Ingredients:

• 1 tin (410g) apricot halves, well drained
• 250g plain shortbread biscuits
• 100g butter, melted
• 250g Philadelphia  cream cheese, room temperature
• 200g mascarpone
• ½ cup caster sugar
• 70g ground almond
• 3 large eggs
• 1 tbsp Grand Marnier or any orange liqueur
• ¼ cup sliced almonds

Method:

Grease a 26cm loose-based cake tin and line the base with baking paper.

Preheat the oven to 160ºC, not fan bake.

Put the apricots, cut-side down on kitchen towels to drain.

Place the biscuits in a food processor and blend to fine crumbs. Add the butter and pulse to combine. Press into the prepared tin, bringing it 4cm up the sides. Make sure there is no thick edges of crumbs where the base and sides meet.

Place in the freezer while making the filling.

Beat the cream cheese until very light and fluffy and there are no lumps. Add the mascarpone, sugar and almonds and beat lightly. Add the eggs and beat until well combined then add the liqueur.

Pour into the biscuits base and smooth the top. Place the apricots cut-side down on top then sprinkle over the almonds. Do not press the apricots down.

Bake for 45-50 minutes until the centre is set and the top is lightly golden. Cool in the oven with the door wedged open a little.

Chill for a couple of hours then run a palate knife around the inside of the tin to release the crust from the side. Transfer to a serving plate and let it sit at room temperature for 30 minutes before serving. Dust with icing sugar and serve with softly whipped cream if desired.