Apricot and Amaretto Custard Tart

This is a summery custard tart with a sweet shortcrust pastry made with an addition of ground almonds, an amaretto flavoured baked custard and a topping of fresh apricot slices glazed with apricot jam and sprinkled with toasted flaked almonds.

This bake revisited the pastry dilemma of my most recent quiche. I have come to the conclusion that my oven is rubbish at blind baking so I need to bake for longer than I think I should so it doesn't have any chance of absorbing liquid from the filling. Despite this, I didn't actually have a soggy bottom as such, it was just about baked through but could have done with a little added crispness and to withstand liquid upon cutting. Other than this, the custard was baked just right so it had a slight wobble but held up, and I think the topping looks spectacular. The flavours are delicious and work together wonderfully, with the boozy kick bringing out the taste of the apricots. Delicious!