Apricot & Marzipan Tart

NOTES
Almonds and apricots make a lovely combination that can be enjoyed at any time of the year but it is a great in spring or during Easter holidays marzipan is used on cakes and in sweets

Ingredients:
1 tin of Apricot halves in juice
Golden Marzipan (… almonds)
½ jar Tiptree Apricot Conserve
Icing sugar
Yoghurt or crème fraiche for serving

Method

Set oven at 200c fan or 220c
Drain apricots and place on kitchen paper cut side down
Put pastry tart on baking sheet
Beat Apricot Conserve (reserve 1 dessert spoon for later) and spread on base of tart
Dust rolling pin and surface with a little sifted icing sugar and roll out marzipan
Put apricots, cut side down onto tart
Gently put marzi[an over apricots and push marzipan down to the inside of pastry case
Make small balls with remaining marzipan and place on tart.
Brush Apricot Conserve on the marzipan
Place tart in oven for 5-6 minutes – watch carefully to ensure it doesn’t burn
Remove allow to stand for ½-1 hour
Serve with natural yoghurt or crème fraiche

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