Amaretto Apricot Tart

Amaretto Apricot Tart


  • 400ml (14fl oz) milk
  • 1 vanilla pod
  • 100g (3 ½ oz) round soft-grain rice
  • 1 tablespoon crème fraiche, plus extra for serving


For the Amaretto Apricot

  • 10 apricots
  • 250ml (8fl oz) Amaretto liqueur


For the Pastry

  • 125g (4oz) softened butter
  • 125g (4oz) sugar
  • 250g (8oz) plain flour
  • 50g (2oz) ground almonds


For the Topping

  • 50g (2oz) butter, melted
  • 2 tablespoons sugar


First make the Amaretto apricots.  Halve and stone the apricots, then pack them gently into a sterilized jar.  Split the stones, put the kernels into the jar and top up with Amaretto.  Store in a dark cupboard for at least a fortnight before using.  They will keep for up to a year.

To make the pastry, mix the butter and sugar in a bowl with a wooden spoon.  Slowly add the flour and almonds, using your hands to bring the dough together into a ball.  Wrap the dough in clingfilm and store in the fridge while you make the filling.

Bring the milk to the boil, then add the vanilla pod and rice.  Simmer on a very low heat for 25 minutes.

While the rice is cooking, puree about 175g (6oz) of the apricots to a smooth paste with a tablespoon of the liqueur.  You need to reserve a few apricots for decoration.  When the rice is cooked, remove the vanilla pod, then add the crème fraiche and the apricot paste and stir thoroughly.

Preheat the oven to 200°C (400°F), Gas Mark 6.  Take the pastry out of the fridge and roll it out to fit a 25cm (10 inch) flan tin.  Prick the base with a fork, then line with greaseproof paper and baking beans.  Bake in the oven for 18 - 20 minutes, until a pale golden colour.  Remove the paper and beans and allow to cool. 

Pour in the rice filling.  Drizzle with the butter and sugar, then top with the remaining apricots.  Cook in the oven for 20 minutes.

Serve warm, with a spoonful of crème fraiche.