Apricot Frangipane Tart
Apricot Frangipane Tart is a classic French recipe with juicy fresh apricots and creamy . almond frangipane.
Servings: 8 people
Ingredients
For the tart pastry
- 10 ripe apricots
- 185 g all purpose flour
- 75 g soft brown sugar
- 1 medium egg
- 125 g salted butter (room temperature) if you have unsalted butter only, add 1/4 tsp salt to the dough
For the Frangipane filling
- 120 g ground almond
- 100 g soft brown sugar
- 125 g unsalted butter
- 1 tbsp vanilla extract
- 2 medium eggs
- 2 tbsp all purpose flour
Garnish
- 12 small/medium ripe apricots washed and halved, if too big, cut them into quarters
- 3 tbsp maple syrup or honey
Instructions
- Preheat oven to 175 Celsius.Wash the apricots, remove stones and cut them into halves. In a mixing bowl, combine them with the maple syrup until they are all covered. Be gentle, make sure you don't mash them.
- Prepare the crust. I just placed everything into the food processor and whizzed it until the dough formed. Then place it into the fridge for 30 minutes to chill. Save the plastic wrap simply use a Tupperware kind of container.Roll out your pastry dough on a floured surface and then place in an 11” (25-30cm) loose-bottomed tart tin, pressing it into the sides. Chill again for 30 mins.
- In the meantime, prepare the frangipane. Measure out the ingredients into a mixing bowl.
- Then, simply just combine them with a whisker. Set it aside.
- Spoon the frangipane into the crust and smooth the top all over with the back of your spoon.
- Poke the apricots into the frangipane, spacing them evenly.
- Bake for about 40-45 minutes depending on your oven, just keep checking. The top of the tart should be lightly firm and warm golden. Leave the tart cool in the tin for 10 minutes before slicing it up or transferring it.It's equally nice warm and at room temperature. Enjoy.
