Apricot and Almond Tart

Could I be bothered to go out again and spend money I don't have on ground almonds I would have made a frangipani filling for this tart but instead I made a sponge flavoured with almond extract.

First I blind baked a pastry case. 

Sometimes I make a sweet case and the addition of sugar makes for a nice crispy base but the sponge is sweet so didn't want to over do it.

While that was doing I marinated fresh apricots in sugar and blood orange balsamic vinegar.

And also made an almond sponge by halving my normal 8oz 4 egg sponge recipe and adding a few drops of almond extract.

I filled the base with the sponge mix and laid the apricots on top. Usually I'd lay them cut side up but they had such a glorious colour I went the other way and drizzled the marinating juices on top.

It took far longer to bake than I expected and also, the hoped for peeking out of rosy apricots didn't occur quite as planned. Although, it will make for a nice surprise when cut.