Apricot Frangipane Tart

By Tuesday, July 12, 2016

Apricot season is short in the UK, so I really try to take advantage of it when it comes around. This tart is one of my staple summertime recipes and a great way to use up apricots, as it really allows their colour and flavour to shine through. Almonds are a great addition to this recipe as they go fantastically with apricots, adding fantastic texture and sweetness. The joy of this pudding is that it can be made a day ahead and is delicious served with lightly whipped cream.

You will need:

250g plain flour
150g cold butter, diced
50g icing sugar
1 egg

400g fresh apricots
225g ground almonds
225g butter
225g caster sugar
3 eggs
1 tbsp vanilla extract
pinch of salt salt

Preheat the oven to 200 degrees / gas 6. Add the flour, icing sugar and butter into a food processor and blitz until it resembles fine breadcrumbs. Then add in the egg and pulse until the mixture comes together to form a ball. Wrap in cling film and leave to chill for 30 minutes. Roll out on a lightly floured work surface and line your tin. Prick with a fork and cover with greaseproof paper and baking beans, then place back in the fridge for 30 minutes. Bake for 15 minutes, then remove the beans and paper and brush with a little beaten egg. Place back in the oven for 5 minutes until the base is starting to go golden. Leave to one side. Turn the oven down to 180 degrees / gas 4.

In the meantime, mix together the sugar and almonds in a large mixing bowl. Once well combined, add in the eggs and mix well. Finally, stir in the almonds, vanilla and salt until everything is well mixed. Pour into the pastry case and level off as much as possible. Then, halve and de-stone the apricots and arrange in a circular pattern on top of the almond mixture. Place in the preheated oven and bake for 40-50 minutes until the mixture is golden and just set. Serve and enjoy! 

You Might Also Like