Sweet Apricot Tart

Read in Maltese
Serves 8
Prep Time 25 mins
Cooking 55 mins
Level low


  • 600g ready made sweet pastry
  • 150g ground almonds
  • 150g Margarine
  • 150g Eggs
  • 100g Sugar
  • 50g almonds roughly chopped
  • 15g Flour
  • Apricot jam
  • Grind of a lemon
  • 100g candied fruits


Heat the oven at 180°C or gas number 4. Grease a flat dish with some margarine or else line with a piece of baking paper. In a mixing bowl, mix the margarine with the sugar. You can use a mixer or else a regular bowl and use a hand blender. Beat well until mixture is creamy and the sugar has blended well. Slowly, add the eggs. Add the ground almonds, the lemon grind, flour and the roughly chopped almonds. Beat well together. After, add the candied fruit and mix gently with a wooden spoon. Divide the pasty into two parts. Roll 1 half and carefully layer it on the dish. Spread a layer of jam on the pastry making sure to have an even layer of jam. Sprinkle some almonds. Roll the remaining part of the pasty and place on top. Close well from the edges. You are free to shape and decorate the pie with any left over pasty. Cook in over from around 45-55 minutes. When be cooled down, take out from dish.

Recipe by Anton B.Dougall


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