Apricot Frangipane Tart
A real winner and a great flavour combination of apricots and almonds – lovely at this time of year when you can get fresh apricots, but you could also use tinned apricots in natural juice. Best served warm with crème fraiche or a caramel ice cream, but also delicious cold.
225g plain flour
100g cold, unsalted butter, cut into cubes
100g caster sugar
150g apricot jam
100g unsalted butter, softened
100g caster sugar
1 egg yolk
50g self-raising flour
125g ground almonds
350g fresh apricots, quartered (or 2 x 400g tins apricots, drained)
30g flaked almonds
2 tablespoons apricot jam
1 teaspoon water
1 x 23cm flan tin
- Make the pastry: Place the flour and butter in a bowl and “rub-in” until it resembles breadcrumbs. (You could use a food processor).
- Stir in the sugar and then add the egg to bind the mixture together to form a dough. Flatten to 1-2cm thick, then wrap in cling film and refrigerate for at least half an hour.
- Roll out the pastry on a lightly floured surface (or I find it easier between two pieces of cling film) and line a 23cm flan tin.
- Spread the apricot jam over the pastry base and then pop in the fridge whilst you prepare the filling.
- Make the filling: Beat the butter and sugar in a large bowl, until pale and fluffy. Gradually add the egg and egg yolk, beating well after each addition, then gently fold in the flour and ground almonds.
- Spread the mixture onto the pastry base and level the top. Place the apricots pieces, in concentric circles, on top of the frangipane filling. Sprinkle all over with the flaked almonds.
- Place the flan tin on a baking sheet and bake on the middle shelf for 60-75 minutes, until the filling is golden brown and puffed up.
- Meanwhile, heat the apricot jam and water gently in a pan. Sieve it and then brush it over the top of the tart, as soon as it comes out of the oven.