Friday, August 26, 2016

Apricot Frangipane Tart

I know, I know... enough with the stone fruits and almonds.  Yes, I'm guilty of creating as many variations of the classic frangipane tart as possible but they're all so delicious and really easy to make.  They look really impressive too, so it's the perfect dessert at any time of year.  With stone fruit in season, it's very hard not to make the most of them.  And I promise, this is the last one I'll bring you for ages.

You're right, there's some nectarines in this tart too.  Truthfully, it's because I ran out of apricots and had to make an emergency substitution.  However, this means you can use any stone fruit - try plums, greengages, peaches, mangoes... they'll all be equally delectable when smothered in almond cake batter and baked until tender.

Apricot Frangipane Tart

320g sheet Shortcrust Pastry
200g Ground Almonds
200g Caster Sugar
200g Butter, very soft
2 Eggs, beaten
1 tbsp Vanilla Extract
200g Apricots, stoned and halved
25g Flaked Almonds

Preheat your oven to 180c/Gas Mark 6.

Line a 10 inch/25cm loose bottomed tart tin with the sheet of pastry, pressing well into the corners.

In a large bowl, or a food mixer, blend the almonds, sugar, butter, eggs and vanilla together until smooth.  Pour the almond batter on top, smoothing out with a knife or spatula.

Arrange the apricots in a pretty pattern on top of the batter.  Don't worry about pressing them down as they'll naturally sink and be enveloped by the batter.  Scatter the flaked almonds on top.

Bake for 35-40 minutes until golden brown and a skewer comes out clean.  Trim the pastry edges with a serrated knife and dust with icing sugar.

Serve with a large dollop of whatever you love.  Cream, icecream, creme fraiche, custard... it will all be delicious!

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