GLUTEN-FREE WALNUT AND APRICOT JAM TART
It’s walnut season in our wintry climes and we’re taking full advantage of their sweet freshness by showcasing them in this delicious Walnut and Apricot Jam Tart.
Using our Revenge Almond Shortcrust Pastry as the base gives a crisp contrast to the rich, nutty filling and the rum glaze on top of the tart really is the icing on the cake.
It’ll become a winter staple we’re sure.
Rosie
GLUTEN-FREE WALNUT AND APRICOT JAM TART
Serves 8-10
1 quantity Revenge Almond Shortcrust Pastry
225 gm shelled walnuts, chopped plus 20 perfect halves for garnish
225 gm granulated sugar
115 gm unsalted butter, softened
1 tablespoon cream or crème fraiche
4 eggs, separated
200 gm apricot jam, sieved (use good quality store-bought or a home-made version)
4 tablespoons pure icing sugar, sifted
2 tablespoons dark rum
Preheat oven to 190°C
In between two sheets of baking paper, roll out the pastry to 3mm thick. Line a 28-30cm loose bottomed flan tin with the pastry. Blind bake.
Meanwhile, thoroughly mix the chopped walnuts, sugar, butter, cream and egg yolks together in a large bowl.
Whisk the egg whites to medium peak and gently fold, in two batches, into the walnut mixture.
Spread the base of the blind baked tart shell with 3/4 of the sieved apricot jam. You may need to warm the jam slightly if it is too stiff to spread.
Top with the walnut mixture and bake for 40-45 minutes or until the filling is set and the top is golden.
Allow to cool before removing from the tin and transferring to a serving platter.
Brush the top of the tart with the remaining apricot jam.
Mix together the icing sugar and dark rum. Drizzle over the top of the tart and decorate with the walnut halves.
Serve at room temperature with whipped cream or ice cream.
TIP:
Only use the freshest walnuts available as old walnuts have a very bitter taste.