APRICOT AND ALMOND TORTE

Apricot and Almond Torte image

This is so easy and SO delicious. It's best made with fresh apricots (though in a pinch I have used tinned apricot halves, well-drained). I have lost count of how often I have made this, and of how many people have complemented me on it!

Provided by KiwiHil

Categories Dessert

Time 55m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 10

Ingredients

50 g butter, melted
450 g apricots, halved and stoned, quartered if large
50 g almonds, slivered or sliced
2 -3 tablespoons golden granulated sugar
50 g self-raising flour
200 g ground almonds
85 g caster sugar
140 g soft butter or 140 g margarine
2 large eggs
1/2 teaspoon almond extract

Steps:

Heat the oven to 190C/fan 170°C Brush a shallow loose-bottom tart tin with some of the melted butter.
Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.

Nutrition Facts : Calories 477.6, Fat 37.1, SaturatedFat 13.8, Cholesterol 103.6, Sodium 257.7, Carbohydrate 31.1, Fiber 5.1, Sugar 20.7, Protein 10.1