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Apricot tart
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Prep Time:
90 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Seasonal apricot frangipane tart - a classic winner!
Ingredients:
  • 100g blanched almonds
  • 100g plain flour
  • 150g caster sugar, plus extra 4 tbsp to sprinkle
  • 100g unsalted butter
  • 4 eggs
  • 1kg ripe apricots
  • 50g flaked almonds
  • Icing sugar, to dust
  • 250g plain flour
  • 110g icing sugar
  • 110g unsalted butter, chilled, cut into small pieces
Instructions:
  • For the pastry, start by placing flour and icing sugar in a food processor. Pulse briefly to combine. Add butter and process until it looks like fine breadcrumbs. Then, add the egg and process until a smooth ball forms. Wrap the dough in plastic wrap and chill for 30 minutes before using.
  • Roll out pastry on a lightly floured surface and place it in a 24cm loose-bottomed tart pan. Chill in the refrigerator for 30 minutes before moving on.
  • Pulse almonds in a food processor until finely ground. Add flour, sugar, butter, and eggs, then blend until smooth. Chill the frangipane mixture in the refrigerator until needed.
  • Cut the apricots in half and remove the pits. Place them on a tray and sprinkle with an additional 4 tablespoons of sugar. Let them sit for 30 minutes to macerate.
  • Preheat your oven to 180°C.
  • Spread frangipane evenly in the tart shell, layer with apricots cut-side down, and bake for 30 minutes. Once baked, sprinkle flaked almonds on top and bake for an additional 30 minutes. Allow to cool and dust with icing sugar before serving.

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