Apricot Jam Tart with Sweet Shortcrust
Ingredients
- 1 parbaked Sweet Shortcrust with Almond Flour (see note)
- 1/2 cup Apricot Amaretto Jam (see note)
- 1/4 cup slivered almonds
Instructions
- Preheat the oven - Preheat the oven to 375 degrees F, convection bake setting.
- Spread the jam across the parbaked crust - Spread the jam atop the crust to within half an inch of the edges. Sprinkle the almonds over the jam.
- Bake - Bake the tart for 10 minutes. Be careful when taking it out of the oven, as the jam will be bubbling.
- Cool and enjoy - Let it rest for at least 10 minutes, and enjoy!
Notes
To make the crust, simply follow the recipe for Sweet Shortcrust with Almond Flour that's on my Crust and Pastry Variations Page. After parbaking, let the crust cool completely.
Feel free to use store-bought jam. I don't think it will be as good as Eugenia's, but I may be biased.