Heat the oven to 180°C and place a disc of parchment on the base of a 10inch tart tin. Grease and flour ... the base of your pastry case. Pour the almond mixture over and spread it out.

Divide the almond mixture among the 8 tart pans, about 2 tablespoons each. Press into a single layer, ensuring the filling ...

Cover the container with a lid and freeze for about 4 hours. For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper.

Slice and serve the apricot almond cake. Can I Switch The Apricots ... Firstly, peaches or nectarines will add a similar ...

Make the Tart Shell: In a standing mixer fitted with the paddle, blend the almond paste ... Arrange the apricot quarters in four concentric circles, leaving a 1-inch gap between the second ...

When the tart is fully cooked, paint generously with apricot glaze, remove from the tin and serve warm or cold with a bowl of softly whipped cream. First make the shortcrust pastry. Sieve the ...

The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...

About Almond Cinnamon Tart Recipe: A perfect combination of salted biscuit crumble with crunchy almond flakes and decadent toffee sauce, this dessert is sure to please all your senses. Roast the ...

Take the pastry out of the fridge and roll it to about 3mm thickness. Lay the pastry into a 23cm fluted tart tin and press firmly around the sides. Dock the pastry by pricking the base a few times ...

Mix well. Spoon the lemon curd into the bottom of the pastry tart case and spread evenly over the bottom. Top with the almond mixture and smooth off. Scatter over the flaked almonds. Place in a ...