Apricot Tart

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We can't get enough of apricots lately so we've stuck 'em in a tart and oh boy is it delicious!


500g Shortcrust pastry
6 tablespoons Apricot jam
12 Apricots halved and stoned
Flaked almonds
1 tablespoons Coconut sugar
1 Egg


Preheat the oven to 190C or 170C for fan assisted ovens. Line a baking tray with baking paper, on a clean work surface, roll and trim the pastry into a circular shape and place on to the prepared baking tray.

Add 1/2 tablespoon of warm water to the jam, mix and stir into the prepared apricots. Place the coated apricots on to the pastry leaving a boarder, sprinkle with flaked almonds and coconut sugar and fold the pastry in (see picture).

Beat the egg in a jug, brush on to the pastry and place in the oven for 25 to 30 minutes or until golden brown. Serve with ice cream!

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