Recipe for Apricot and Candied Cherry Tart

Wash the apricots. Cut them in half and remove the pit. Heat the butter in a large non-stick pan. When the butter is melted and hot, place the apricot halves with the rounded side up.

Sprinkle with brown sugar. Let the apricots simmer over low heat for about fifteen minutes, turning them halfway through cooking. Allow to cool.

Prepare the round mold and line it with parchment paper. Place the candied apricots in the mold. Add the candied black cherries or black cherry jam between the apricots. Arrange the blanched almonds among the fruits.

Preheat your oven to 170°C. In a bowl, mix the sugar and very soft butter. Add the eggs one at a time. Mix well.

Add the flour, salt, and baking powder. Spread this batter over the apricots. Sprinkle with cocoa nibs.

To finish, bake for 30-35 minutes in a fan oven according to your oven. Once out of the oven, let it cool and turn the cake onto a nice serving platter.