Prepare the tart crust using your own favourite recipe.
Prepare the ingredients for the almond cream. Leave the egg and butter at room temperature.
Mix the softened butter until it has a cream-like consistency.
Add the powdered sugar in two to three batches, and mix well until it has disappeared.
Next add the beaten egg in two to three batches and mix.
Add the almond flour. Combine well until it's no longer floury.
Add the rum and mix some more.
Transfer this almond cream into the tart crust and smooth the surface.
Take the apricots from the can and remove any moisture with paper towels.
Place the apricots on top of the almond cream. Bake in the oven at 170 °C for about 30 minutes.
Turn the oven down to 160 °C and bake again until it's ready. If you want to bake cookies using the left-over crust, cut out some shapes and bake them together here.
Meanwhile, make the syrup. Mix the ● ingredients in a heatproof container and microwave for 30 seconds.
Once the tart has baked, brush it with the syrup while still hot. Cool the tart on a wire rack.
This tart contains pears and yellow peach. Enjoy your own arrangement!!
Story Behind this Recipe
I wanted to make delicious sweets using canned fruits. The process looks long but actually, it is easy to make. So please try it when you have time.
Step 9: Make sure to remove any excess moisture otherwise it turns soggy. Step 7: Please adjust the amount of rum according to your own taste.☆ I'm not such a fan of rum, but I used it just for flavour. Step 13: I recommend to brush plenty of syrup on the top as it gives a beautiful finish.