Apricot Frangipane TartCourse: Cakes, Bakes and PastriesCuisine: FrenchDifficulty: Medium
Apricots and Almond, a match made in heaven. Almond frangipane set in a crisp shortcrust pastry case topped with succulent apricots. What’s not to like?
What You Will Need
23 – 25 cm loose-bottomed flan tin
Ceramic Baking Beans
- The Pastry
175 g plain flour plus extra for dusting
75 g cold butter cubed
25 g caster sugar
1 egg beaten
- The Frangipane
75 g butter softened
75 g icing sugar
2 eggs beaten
75 g ground almonds
½ tsp almond extract
20 g plain flour
1 tbsp Apricot Jam
2 400g tins apricot halves in natural juice drained and dried
- The Glaze
2 tbsp Apricot Jam
- Preheat the oven to 190°C/170°C fan/375°F/ Gas 5,
- The Pastry
- Make sure your hands are cold(See notes) before you rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. (You could blitz the flour and butter in a food processor)
- Add the sugar and mix in briefly, then add the egg and 1 tablespoon of ice-cold water.
- Mix until the dough just holds together.
- Shape into a disc shape, wrap in cling film and place in the fridge for 20 minutes
- The Frangipane
- Meanwhile, place the butter and sugar in a stand mixer bowl and beat until light and creamy,
- Give the eggs a quick whisk in a measuring jug and gradually add the egg to the butter and sugar, beating constantly
- Remove the bowl from the stand mixer and mix in the ground almonds, flour and almond extract by hand with a wooden spoon.
- Set aside
- To Blind Bake the Flan Case (See video)
- Get the pastry from the fridge and on a lightly floured surface roll it out to about ⅛” thick turning with each roll to get as round as possible.
- Line the flan tin, by easing the pastry in gently, lifting and placing, do not try to stretch the pastry otherwise it will shrink back in the oven.
- Prick the base of the pastry all over with a fork and line with baking parchment, then add baking beans to totally cover the bottom of the flan, taking special care to make sure the creases of the tin are covered.
- Place in the oven for 15 minutes, then remove from the oven and remove the baking parchment and beans
- Return to the oven for another 10/12 minutes or until you see the pastry turning a light golden brown.
- Remove from the oven and let it stand to cool down to room temperature.
- Putting it all together
- Drain the Apricots from their juice through a fine sieve and dab dry.
- Line the bottom of the pastry case with Apricot jam, this is just a lining so don’t go too mad with it.
- Spoon the frangipane mixture on top, spreading it evenly and obtaining a flat surface.
- Evenly distribute the Apricots over the frangipane, cut side down and place into the oven to bake for around 40 minutes.
- Test the frangipane is cooked by inserting a thin skewer or like into the frangipane, it should come out clean, if not check again in 5 minutes.
- Finishing Up
- While you are waiting for the tart to bake, make up the glaze by adding the apricot jam and 2 tbsp water into a small pan and gently heating over a medium heat until the jam has completely dissolved.
- Take the tart out of the oven and whilst still warm take a pastry brush and paint the top of the flan with the apricot glaze
- Remove the tart from the tin and transfer to a serving plate.
- Dust the top with icing sugar and Serve