Apricot frangipane tart

Step 1

For the pastry, pulse flour and sugar in a food processor until combined. Add butter and whiz until fine crumbs. Add yolk and 2 tbs iced water and whiz until mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes. Roll out pastry on a lightly floured surface, then use it to line a greased 25cm loosebottomed tart pan. Chill for 30 minutes.

Step 2

Preheat oven to 190°C. Line pastry with baking paper and pastry weights and bake for 10 minutes. Remove paper and weights and bake for a further 5 minutes or until dry. Set aside to cool completely.

Step 3

Place 200g sugar and 300ml water in a deep frypan over low heat. Stir to dissolve sugar. Add apricot, cut-side down, and poach for 4 minutes. Remove fruit from pan and pat dry with paper towel. Cool.

Step 4

Whiz butter, flour, meal, eggs and remaining 1/3 cup (75g) sugar in a food processor until combined. Spread in tart case and arrange fruit, cut-side down, on top. Bake for 30-35 minutes until golden.

Step 5

Meanwhile, place jam and amaretto in a pan over low heat, stirring until melted. Brush tart with glaze, then serve.