Summer Apricot Tart

Created for Miele by professional chef, Monica Galetti, this summer tart makes the most of sweet and juicy in season apricots.

1. Turn your oven on to bake at 180°C, with the rack positioned on the middle shelf.

2. Roll out the puff pastry, cut a circle, 12 inches in diameter. Prick the surface of the pastry with a fork, and crimp the sides (using about half an inch of pastry) to make a rim along the outside of the circle. Put on a baking tray lined with parchment paper and keep in the fridge while you make the almond cream.

3. In a stand mixer, fitted with the paddle attachment, add the butter and sugar and mix well. Then add the ground almonds and mix on low speed.

4. Add the eggs, one at a time and mix well until it comes together to make a paste. Add the lemon zest and mix for 10 seconds. Reserve the mix.

5. Take the pastry from the fridge and spread an even layer of almond cream on top. Then top with the apricot halves (cut side up) until the entire tart is full. Sprinkle the apricots with demerara sugar and then put in the oven to bake. Bake for roughly 20 minutes until the pastry is golden brown on the bottom and the apricots are cooked through.

6. Bring a pan of water to the simmer. Score the skin of the apricots and quickly plunge them into the water, refresh them in cold water and remove the skin. Cut them in half and remove the pit. Reserve.

7. Serve with a scoop of vanilla ice cream.