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Title: Apricot And Almond Tarts With Apricots Poached In Kirsch
Yield: 1

Ingredients

    175 g  buttery shortcrust pastry
      3 tb apricot jam; sieved
    115 g  unsalted butter; softened
    115 g  caster sugar
      2    eggs; beaten
 
  -------------------------SIEVE TOGETHER-------------------------------
    140 g  ground almonds
      1 tb self raising flour
    1/2 ts baking powder
      1 pn salt
    450 g  fresh ripe apricots
      1 tb flaked almonds
 
  ------------------------------SYRUP-----------------------------------
      2 tb kirsch
     90 g  caster sugar
      4 tb water
      1    strip lemon zest

Instructions

Preheat the oven to 180C/gas 5.

Roll out the pastry and line a 4x4 inch loose bottomed deep sided tart
tins. Bake blind. Spread the sieved jam into the bases. Beat the butter
and sugar together until light and fluffy. Add the beaten egg a little at
a time. Sieve together the ground almonds, flour, buttery pastry and salt
and then fold gently in to the creamed mixture. Spread on top of the jam
in the tart cases.

Cut 6 apricots in half and stone them. Press 3 into each tart, cut side
down, on top of the almond mixture and pressing them in lightly. Scatter
with flaked almonds.

Bake until well risen and golden brown and firm to the touch, usually
about 30-35 minutes. Turn out of the tins and dredge lightly with icing
sugar. Serve with the poached apricots.

Poached apricots:

Skin the rest of the apricots by blanching. Cut the apricots in half and
stone them. Put into a bowl. Make a stock syrup with the kirsch, sugar,
water and zest. Drop the apricots into the syrup and poach lightly. If
they are fully ripe this will only take a minute and the fruit will be a
bright orange colour. Chill well before serving.

Drizzle the plate with a little apricot syrup and top the fruit with a
sprig of mint.

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