for 12 pieces

Pastry dough

125 g	butter, soft
150 g	sugar
1 pinch	salt
1	egg
100 g	shelled ground almonds
50 g	fine whole-grain rolled oats
150 g	white flour
1 tsp	bourbon vanilla powder

Apricot filling

400 g	apricot, cut into pieces
200 g	double cream cheese (e.g. Philadelphia)
150 g	plain greek yoghurt
30 g	icing sugar
5 leaf	gelatine (immersed in cold water for approx. 5 mins., drained
2 ½ tbsp	water, boiling

To decorate

1	apricot, cut into wedges
1	peach, cut into wedges
100 g	red currants

How it's done

Pastry dough

Place the butter in a bowl, beat in the sugar and salt. Add the egg and beat until the mixture becomes lighter in colour. Mix the almonds, oats, flour and vanilla, stir into the mixture, cover and chill for approx. 1 hr.

Roll the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, place the dough in the tin along with the baking paper, chill for approx. 15 mins., remove the upper sheet of baking paper, prick the dough firmly with a fork. Place the baking paper back on top of the dough, weigh down with dried pulses.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, bake for a further 15 mins. Remove from the oven, allow to cool slightly, remove the tart base from the tin and leave to cool on a rack.

Apricot filling

Puree the apricots, place the puree in a bowl. Add the cream cheese, yoghurt and icing sugar, combine using the whisk on a hand mixer. Dissolve the gelatine in the water, stir in 3 tbsp of the cream cheese mixture and immediately stir into the remaining mixture. Spread the mixture over the tart base, cover and leave to set in the fridge for approx. 2 hrs.

To decorate

Decorate the tart with the fruit.

Show complete recipe