Monday, 29 June 2015

Apricot & frangipane tart

 Delicious tart with sweet frangipane and fruity apricots.  It is so yummy and stays fresh for a few days, so its a perfect make-ahead dessert.


For the pastry:
  • 250g plain flour
  • 125g cold unsalted butter
  • 2tbsp icing sugar
  •  1 egg
  • 1tbsp cold water
For the frangipane:
  • 190g soft, unsalted butter
  • 190g ground almonds
  • 190g caster sugar
  • 2 small (!) eggs
  • 70g wholemeal self-rising flour 
  • 1/2 cup apricot jam
  • two handfuls of small fresh or tinned apricots
  • small handful of flaked almond

To make the pastry combine icing sugar, flour and butter in a food processor or rub with your finger tips until the mixture resembles bread crumbs.

Add an egg and cold water and knead quickly to shape a ball. make sure not to over work the mixture, then wrap in cling film and chill in the fridge for about 30 minutes.

Roll out the pastry and place in a 25cm flan tin.  Place in the fridge for 10 minutes.

Pre- heat the oven to 200C.  Place a piece of baking parchment and fill with ceramic baking beans.  Place the tart in hot oven and bake for 15 minutes.  

Remove baking beans and baking paper and continue baking for further 5-10 minutes.

Meanwhile beat the butter with sugar until pale and fluffy.  In a separate bowl mix almonds and flour.

Add the eggs to the butter mixture and mix until well combined.  Add the almond and flour mixture a little at a time, still whisking.

Spread the jam on the bottom of the pastry case, then top with frangipane, arrange the apricots on top, sprinkle with flaked almonds.

Bake in a pre-heated oven at 190C for about 30 minutes, until golden brown.  


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