Baked Stone Fruit Pudding6
Baked Stone Fruit Pudding
1 hr 25 min.
1 hr 55 min.
for 1 tart
- For the pastry
- 2 cups All purpose flour
- 1 pinch salt
- ⅔ cup cold butter
- 0.333 cup sugar
- 1 egg (beaten)
- For the filling
- 1 cup unsalted butter (scant)
- 2 cups Almond flour
- ⅔ cup superfine caster sugar
- 3 eggs
- ⅔ cup All purpose flour (scant)
- 10 Apricot (halved)
- To decorate
- powdered sugar
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25 cm | 10" tart tin or flan dish.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork. Chill while you make the filling.
For the filling: beat the butter until soft, then beat in the almonds and sugar. Beat in the eggs, one at a time until blended, then lightly beat in the flour.
Spread the filling over the pastry base and arrange the apricot halves in the filling. Bake for 15 minutes.
Reduce the oven temperature to 160°C (140° fan) 325°F gas 3 and bake for a further 35-45 minutes until the pastry is crisp and the filling is golden brown.
Sift over a little icing sugar just before serving.