Austrian Apricot Tart

 My second dessert for Sunday lunch was this Austrian Apricot and Almond Tart. It was really delicious and a hit with our guests. It received a 9.5!
I was able to prepare the tart on Saturday and leave it in the fridge overnight, which was really handy.
The pastry was of the sweet, temperamental variety, however I have now come up with an excellent way of getting it into the flan dish, thanks to my mum.
Last time I made this sort of pastry, I rolled it out on a flexible  chopping mat, and then slid it into the flan dish. This time it was more tricky to do this, so mum suggested  flipping the mat over instead. The pastry went in perfectly, and I hardly had to do any patching up! I did the same with the lid.
The filling was simply grated marzipan - much easier to grate than you imagine - and tinned apricots.
I should also add that I made this in a 9inch loose bottomed flan tin. The recipe suggests a 10inch one, but I have learned to make do. My baking cupboard is already quite full, and enough crashing of tins goes on, without adding another flan tin to it!
The great thing about making  it in a smaller tin was that there was pastry left over for a couple of jam tarts, and also 4 mini apricot tarts, which we enjoyed on Saturday night.