Apricot Frangipani Tart

I love making and eating frangipani tarts and I am always looking at new flavour combinations. I think apricots and almonds are such a good flavour combination so this had to be the next frangipani bake!

The flavours are quite delicate but work really well together for a really delicious bake. I didn't have any homemade apricot jam so I bought some and used tinned apricots but you could use fresh ones when they are in season.

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Start by making the pastry - place the flour, sugar and butter into a food processor.

Then pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs. Then add the egg and combine in the food processor or by hand until the pastry starts to form a ball.

Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.

Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

Next to make the filling - put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer.

Then on a medium setting beat the mixture until it is pale in colour.

Take the pastry out of the fridge and uncover.

Next to line the 23cm flan tin - roll out the pastry until it is slightly bigger than the tin.

Fold the pastry in half and put it over the tin.

Unfold the pastry and press the edges into the tart tin then trim the excess pastry off the edges. I use the rolling pin to go back and forth to get a clean edge.

Then spread the apricot jam in a smooth even layer over the bottom of the pastry case.

Spread the almond filling on top of the jam so that it covers the jam and level.

When it is nice and level arrange the apricot halves on top of the frangipani.

Sprinkle the flaked almonds over the top.

Bake for 35-40 minutes until golden brown.

Apricot Frangipani Tart

Sarah’s servings: 12

Sarah’s skill: Medium

Baking time: 35-40 mins

Ingredients:

Pastry

200g Plain Flour

45g Icing Sugar

100g Cold Cubed Unsalted Butter

1 Large Egg

Filling

150g Self Raising Flour

150g Unsalted Butter (room temperature)

150g Caster Sugar

90g Ground Almonds

3 Large Eggs

1 tsp Almond Extract

5 Tbsp Apricot jam

411g Tin Apricot Halves

2 Tbsp Flaked Almonds

Method:

1. Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.

2. Add the egg and combine in the food processor or by hand until the pastry forms a ball.

3. Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.

4. Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

5. Filling Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and beat until it is pale in colour.

6. Line a round 23cm tart tin with the pastry and spread the apricot jam in a smooth even layer.

7. Spread the filling on top of the jam and when level arrange the apricot halves and sprinkle on the flaked almonds.

8. Bake for 35-40 minutes until golden brown.

Equipment Used

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Sarah's Extra Slice........

I do not blind bake my tart case as the pastry always bakes well without needing to.

You could use fresh apricots if they are in season.

My flan tin is Alan Silverwood 23cm.

I used a small spatula to spread the jam and frangipani filling.