Easter Lunch

Serves 6-8 (Recipe for a 20 cm/8 inch diameter tart pan)

5 apricot halves in syrup
50% almond marzipan 500 g/17.6 oz
Almonds 50 g/1.7 oz
Eggs 600 g/ 21 oz
Flour 65 g/2.3 oz
Cornflour 65 g/2.3 oz
Baking powder 6 g/0.2 oz
Anise liquor 30 g/ 1 oz
Butter 120 g/4.2 oz
Sliced almonds
2 teaspoons of white PORTADA Medium Sweet

In a blender, mix the marzipan along with the eggs until smooth and then blend in the sifted flour, starch and baking powder. Finally, stir in the melted butter, the wine and anise liquor. Place the dough in a 20 cm/8 inch diameter removable bottom tart pan, previously lined with sliced almonds. Dice five apricots into cubes of about 5 cm/1.9 inch and sprinkle them on top. Bake at 190°C/374ºF for 18 to 20 minutes. Once cooked, remove from the tart pan carefully and allow to cool before coating with powdered sugar.

Complemented With white PORTADA Medium Sweet