Apricot and Frangipane Tart

Processed with VSCO with hb2 preset

It seems fruit made into flowers is the latest trend, all over Instagram and Pinterest you see tarts made with apples into roses, mangos into flowers and here we have apricots made into a large flower tart!

Processed with VSCO with f2 preset

Made with a sweet short crust pastry case, blind baked before filling. A nutty frangipane centre topped with thinly sliced and arranged apricots, baked to perfection and glazed with apricot jam. Using ready-to-bake pie crust from Immaculate Baking makes it even easier to do so!

Processed with VSCO with f2 preset

Apricot and Frangipane Tart

(you will need a tart tin and baking beans)

Ingredients:

1 pack of Immaculate Baking ready-to-bake pie crust or alternatively make you own pastry crust using the ingredients below. Start at step 3 if using pre-made pastry.

(for the pastry)

  • 200g plain flour
  • 50g butter
  • 50g vegetable fat
  • 30g icing sugar

(for the frangipane and topping)

  • 150g ground almonds
  • 150g butter
  • 150g golden caster sugar
  • 2 eggs, beaten
  • 1 tbsp. plain flour
  • 1 tsp almond extract
  • roughly 12 apricots, sliced thinly, leaving one half whole
  • apricot jam to glaze
  1. Begin by making the pastry, do this by rubbing the butter and fat till the mixture resembles breadcrumbs.
  2. Add in the icing sugar and stir through with a palette knife. Add a teaspoon of cold water at a time until the mixture just comes together. I used about 8 teaspoons.
  3. Wrap in clingfilm and refrigerate for 30 minutes. Roll out on a lightly floured surface till about 1/2 cm thickness and line the tin with it.
  4. Trim the edges and prick all over with a fork, line with baking parchment and the baking beans and bake for 15 minutes at 180oC.
  5. Whilst cooking, make the frangipane mix by creaming together the butter and sugar, adding the eggs in and beating well.
  6. Stir in the almonds, extract and flour and mix till well combined, pour into the cooked pastry case, smoothing out the top.
  7. Arrange the apricots on top starting from the outside and working in, finishing with a half apricot in the middle.
  8. Bake at 170oC for 30 minutes, only cooked, brush the top with apricot jam to give it a nice shiny finish.

Processed with VSCO with f2 preset

I served this with a bit of Greek yoghurt, some apricot compote and a few toasted flaked almonds to give it a crunch.

Slice, serve and enjoy!

Rachel

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s