August 2023 - Leann’s locally grown Apricot and Almond Frangipane Tart
Serves 8 / Contains Nuts
Ingredients
Pastry:
200g plain flour
125g chilled, cubed butter
2 to 3 tablespoons Milk
Filling:
200g softened butter
250g caster sugar - separated into 200g and 50g
3 large eggs
150g plain flour
150g ground almonds
10 fresh apricots
10 tablespoons of water
Method
Pre-heat the oven to 170c
Grease a 30cm diameter cake tin and line with grease proof paper
To make the pastry put the flour and diced butter into a large bowl and with clean, cool hands rub the ingredients with your finger tips until it resembles breadcrumbs. Gradually Add the milk and knead the mixture together until it forms a dough. Form the dough into a disk shaped ball, wrap in clingfilm and chill until you’re ready to use it (at least 20 minutes).
It would be effective to use apricot jam for the base of the tart but since we’re celebrating the locally grown apricots I like to make a sticky, apricot layer. Take 5 of the apricots and slice in half to remove the stone. Now as thinly as possible slice the 10 halves.
In a pan put the 50g of caster sugar, 10 tablespoons of water and the thin slices of apricot. Leave on a high heat trying not to stir but just shake the pan every 30 seconds or so to ensure even cooking until the sugar is all dissolved and the mixture is beginning to bubble - around 4-5 minutes. Tum the heat down to a simmer and stir occasionally for a further 4 minutes then remove from the heat and leave to cool - it will resemble a chunky jam.
To make the filling beat the softened butter and 200g caster sugar in a large bowl until pale and fluffy. Beat in the eggs one at a time until the mixture is totally incorporated.Fold in the flour and ground almonds. Set aside.
Removed the pastry from the fridge and on a floured work surface roll the pastry out until quite thin - roughly 3mm thickness. Line the cake tin with the pastry and cut the edges for an even finish around the top of the pastry.
Take the cooled, sliced apricot mixture and put just a tablespoon full to one side. Spoon out the remaining mixture onto the base and push around the base with the back of a spoon until its evenly spread over the whole base. Pour the cake mixture into the jammy pastry case and evenly spread.
Take the remaining 5 apricots and slice into halves removing the stone. Decorate the top of the filling with the apricot halves.
Bake the tart in the oven for 30-35 mins until the filling has risen and it’s golden brown. Insert a slim knife or skewer into the centre to check its fully baked. If it doesn’t come out clean bake for a further 5 minutes.
Leave to cool on wire rack. Once cool remove from the tin and plop the spoonful of sliced apricot mixture on top of the tart and brush over, covering the top with a sticky glaze. Serve in slices on its own, with custard or vanilla ice cream.
