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Place butter and sugar in a food processor and whiz until thick and pale. Add egg, almond meal, flour and amaretto, if using, and pulse to combine. Chill for 15 minutes to firm up.
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Preheat oven to 220°C.
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Place pastry on a large piece of baking paper and roll out until a 35cm x 25cm rectangle. Divide the pastry into 6 small tarts.
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Score a 2cm border around the edge of each pastry tart (taking care not to cut all the way through the pastrand use a fork to prick the centre.
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Transfer the pastry base and baking paper to a large baking tray.
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Spread the frangipane mixture over each tart, then press 2 apricot halves into Almond Frangipane.
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Place in oven and immediately reduce temperature to 200°Bake for 35 minutes or until pastry is cooked through and frangipane is set.
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Meanwhile, place the honey in a small saucepan over medium heat and bring to a simmer. Cook for 1-2 minutes until caramelised. Remove from heat and set aside to cool slightly.
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Brush apricots with caramelised honey; sift confectioner's sugar on top.