Method

• Using a food processor pulse together the flour, butter and salt until it resembles coarse breadcrumbs
• Add the iced water 1 tbsp at a time, pulsing each time until it just starts to clump together
• Add more water if needed but it shouldn’t be wet just enough so that it holds when pressed together Lightly grease a 23cm loose bottom tart tin with butter Evenly press the dough into the tin and chill for at least 30 minutes Preheat the oven to 180 degr
• Cut and remove stones from the apricots and then place the halves on top of the frangipane Bake in the oven until the frangipane is slightly puffed and set in the middle
• It should be deep golden in colour
• If it starts to get too much colour before it is fully cooked you can cover it with tin foil Once cooked, allow the tart to cool for approx
• 30mins before removing from the tin
• It can be served warm or cold with cream or ice-cream if desired