Apricot fruit spread tart

Heap the flour and add the eggs, sugar, Pure Olive Oil and baking powder to the middle of the heap. Knead well manually until a uniform mix has been obtained. When ready, wrap the the short pastry in a transparent film and cool in the refrigerator for about half an hour. Then remove it from the refrigerator and spread it out on a worktop. Cut out two discs.

Line a dish of a diameter of 26 cm with oven paper and add one of the two discs of short pastry. Mix the Organic Fruit Spread Apricot with the brandy and cover the dough (distributing the spread uniformly). Cut the other dough disk into strips and lay these strips across each other over the filling. Lastly, paste the short pastry with beaten egg yolk.

Cook for 30 minutes in the oven set at 180°. Add almonds and icing sugar.