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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Apricot and Almond Tart
Apricot and Almond Tart
(Torta di Albicocche e Mandorle)

8 oz (225 grams) plain white flour
Pinch of salt
1 oz (25 grams) cornflour
4 oz (125 grams) plus 2 teaspoons (10 ml) icing sugar
4 oz (125 grams) unsalted butter
2 eggs and 1 egg yolk
8 ripe apricots
3 oz (75 grams) ground almonds
Grated zest and juice of 1 unwaxed lemon
1 oz (25 grams) flaked almonds
Icing sugar, for dusting
Cream, to serve (optional)

Preheat the oven to 400 F. (200 C.)

Sift the flour, salt, cornflour and the 2 teaspoons (10 ml) of icing sugar into a bowl.

Rub in the butter until the mixture resembles breadcrumbs.

Add the egg yolk and 2 tablespoons (30 ml) of cold water and mix to bind the ingredients together.
Knead very lightly.

On a lightly floured surface, roll out the dough and use to line a 9 inch (23 cm) fluted, loose-bottomed flan tin.

Chill in the fridge for 20 minutes.

Line the pastry case with greaseproof paper and weigh down with any heavy can.

Bake in the oven for 15 minutes until the sides are crisp.

Remove the lining and can and return to the oven for 5 minutes until the bottom is crisp.

Put the 4 oz (125 grams) icing sugar, 2 eggs, ground almonds, lemon zest and juice in a bowl and mix well together.
Pour into the flan case.

Cut the apricots in half, remove the pits, then arrange in the flan case with the skin side down.

Sprinkle over the flaked almonds.

Bake in the oven for about 35 minutes until the filling is firm and golden.

Dust with sifted icing sugar.

Serve hot or cold, with cream is desired. Serves 8.
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