Apricot & chocolate tart
- 200g plain flour, plus extra for rolling out
- 1 tbsp icing sugar
- 1 tbsp cocoa powder
- 100g salted butter, chilled and diced
- 5 tbsp apricot jam
- 100g Extra Special 70% Cocoa Solids Ivory Coast Dark Chocolate
- 125g unsalted butter, softened
- 125g caster sugar
- 2 large eggs
- 125g ground almonds
- 5-6 fresh apricots
Pre-heat the oven to 190C/170C Fan/Gas 5. Sift 175g of the flour, plus icing sugar and cocoa, into a bowl. Rub in chilled butter then add 2-3 tbsp water to make a stiff dough.
Roll out the dough on a floured surface, then use to line a 23cm flan tin. Prick the base, lay a piece of baking paper on top and weigh down with dried rice to stop the dough rising. Bake for 10 minutes. Remove the paper and rice. Cook for another 5 minutes.
Spread 3 tbsp of the jam on the pastry base. Melt the chocolate in a bowl over, but not touching, a pan of simmering water. Leave to cool for 10 minutes.
Add the unsalted butter and caster sugar and beat until creamy. Add the eggs, almonds and remaining 25g flour and beat again until evenly mixed. Put in the flan case and level the top.
Halve and stone the apricots and arrange on top, pressing down lightly into the mixture. Bake for 30-35 minutes. Melt the remaining 2 tbsp jam and brush over the top while still warm.