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Video: watch Martin Wishart make apricot and almond tart with creme fraiche

Michelin starred chef Martin Wishart shares with us how to make apricot and almond tart - plus, watch his step-by-step tutorial.

Apricot and almond tart with crème fraiche

Serves eight

Sweet pastry

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300g plain flour

90g icing sugar (sifted)

100g diced butter

1 ½ eggs beaten

Pinch of salt

Method

1 Cut the butter into a small dice and soften to room temperature.

2  Sift the flour and salt onto a work surface and make a well in the centre, add the butter and sugar and gently work together with your fingertips until breadcrumb texture.

3  Make a well in the center and add the beaten eggs. Gradually draw in the flour with your fingers until it has all been incorporated.

4  Form the dough into a ball, being careful not to over-work it. Wrap the ball in cling film and refrigerate for at least 3 hours before use.

Frangipane

125g butter

125g icing sugar

125g ground almonds

25g plain flour

4 eggs

Method

1 Cut the butter into a dice and soften to room temperature.

2 Sieve the icing sugar into a bowl and add the butter. Beat together until white and creamy.

3 Fold in the ground almonds and flour.

4 Beat the eggs into the mix one at a time until incorporated well.

Note: for the best results beat the frangipane for 3 minutes to give a lighter texture.

Final preparation and serving

10 whole fresh apricots

Small tub of crème fraiche

Sprig of fresh mint

1    Pre-heat the oven to 190°C.

2   Butter and flour a 30cm flan ring.

  Roll out the sweet paste to 5mm thickness and place into the flan ring pressing it into the corners. Prick the base with a fork.

4   Spoon the frangipane mixture into the flan and spread it out evenly with a palette knife.

Cut the apricots in half and arrange them on top of the frangipane.

6   Place the tart in the middle of the oven and bake for 20-25 minutes.

7  Remove the tart from the oven and allow it to cool for 10 minutes before removing the flan ring.

8  Serve with a spoon of crème fraiche and a sprig of mint.

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