Description
Sweet French “apricot frangipane tart” promises elegant Mediterranean charm with almond-rich pastry and golden fruit. Delicate layers meld buttery crust, silky almond cream, and ripe apricots for a sensational dessert you’ll savor slowly.
Ingredients
Scale
Pastry Base:
- 175 grams (6 ounces) plain flour
- 75 grams (3 ounces) cold butter, cubed
- 25 grams (1 ounce) caster sugar
- 1 egg, beaten
Frangipane Filling:
- 75 grams (3 ounces) butter, softened
- 75 grams (3 ounces) caster sugar
- 2 eggs, beaten
- 75 grams (3 ounces) ground almonds
- 1/2 teaspoon almond extract
Topping and Glaze:
- 2 x 400 grams tins apricot halves in natural juice, drained, sliced and dried
- 125 grams (4.5 ounces) icing sugar, sifted
- 1/2 tablespoon apricot juice from the tin
Instructions
- Prepare the oven by heating to 190°C (170°C fan) with a baking tray inside to ensure even cooking.
- Create pastry by blending flour and butter until resembling coarse crumbs, then incorporate sugar. Mix in egg and water to form a cohesive dough.
- Roll out pastry thinly and carefully transfer to a 28cm tart tin, gently pressing into edges. Pierce base with fork and refrigerate to firm up.
- Prepare frangipane filling by beating butter and sugar until light and fluffy. Gradually incorporate eggs, then fold in ground almonds and almond extract with delicate movements.
- Spread frangipane mixture evenly across chilled pastry base, ensuring smooth surface.
- Arrange fresh apricot halves attractively on top of frangipane, gently pressing them slightly into the filling.
- Transfer tart to preheated baking tray and bake for 45-50 minutes until golden brown and filling is just set with a slight wobble.
- While tart is still warm, create a glaze by whisking icing sugar with citrus juice until smooth.
- Drizzle glaze elegantly over the tart, allowing it to create subtle patterns.
- Allow tart to cool for 15-20 minutes before slicing. Can be served warm or at room temperature.
Notes
- Choose ripe, firm apricots for the best flavor and texture, ensuring they’re not too soft or mushy when placing on the tart.
- Toast almonds briefly before grinding to enhance their nutty richness and deepen the frangipane’s complex flavor profile.
- Brush the pastry base with egg white before adding frangipane to create a moisture barrier, preventing soggy bottom and maintaining crisp crust.
- Adjust baking time carefully; ovens vary, so check the tart at 40 minutes to prevent over-browning while ensuring the filling sets perfectly.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg