APRICOT CROSTATA

INGREDIENTS:

2 x Empire Pastry Vanilla Shortcrust Pastry Sheets, defrosted.

1 X Jar Apricot Jam

6 Ripe Apricot’s, halved.

2 tbsp Almond Meal

1 tbsp Slivered Almonds

1 egg, beaten

Method:

Step 1: Pre heat oven to 180c fan. Line your tart tin with the pastry and with a fork dock the bottom. Using baking beads, blind bake for 15mins, then another 10mins without the beads - until pastry is cooked and golden. Cool for 10mins and reduce oven to 160c fan.

Step 2: Spread the almond meal evenly over the pastry base, top with the jam then the halved apricots and silvered almonds.

Step 3: Take the 2nd pastry sheet and cut into strips and place on top in a simple basket weave pattern.

Step 4: Brush with the egg wash and bake for 15 minutes or until the pastry top is cooked and golden and jam is bubbling.

Step 5: Let cool slightly to serve warm, or chill to serve cold.