Frangipane Apricot Tart Recipe

It is almost the weekend and if you are looking for another delicious recipe to bake for your family, then why not try baking this Frangipane Apricot Tart.

This recipe is usually used to make Bakewell tarts but I use it to make a base for various fruits. It’s great with pears – tins are best but you could use fresh and poach them in sugar syrup.  Follow the same method for apricot as you do for the pears. I also sometimes use frozen raspberries, blueberries or blackberries in the winter or uncooked raw ones in the summer.

Here is what you need to make the apricot one.
Ingredients for the pasty

1 large tin of apricots or 2 small ones
1 portion of sweet pastry recipe(click link)

Ingredients for the frangipane

180g sugar
180g butter (soft)
180g ground almonds
1 1/2 tablespoon of flour
3 eggs

Method

Preheat the oven at 180C (I don’t use a fan over, I prefer the very small one I have which has top and bottom heat.
Put all the frangipane ingredients in a mixer and beat until you get a smooth paste.
Line a large tart tin (mine was 26cm in diameter) with the sweet pastry
Spread the frangipane in the base of the pastry
Arrange the apricots on top of the frangipane – no need to push them into the frangipane as the mix will raise during cooking
Bake for about 40 to 45 minutes or until golden brown
Cool in the tin

You will be able to tip it and take it out of the tin without breaking it.

If you don’t want to make it with apricots and want a simple Bakewell tart, spread the pastry with raspberry jam and top with the frangipane mix.  You may want to make a little more mix so it is a little deeper or use a smaller tin.

By: Brigitte Kershaw

You may also want to read this:

Lemon Tart or Tarte Aux Citrons Recipe

Bread and Butter Pudding Recipe

Traditional French Tarte Aux Pommes Recipe