Apricot Frangipane Tart

Desserts , Vegetarian



110g butter

Pinch salt

210g flour

3 Tbsp iced water



110g ground almond

125g sugar

75ml cream

2 large egg yolks

2 Tbsp flour

6 apricots


Using a food processor pulse together the flour, butter and salt until it resembles coarse breadcrumbs. Add the iced water 1 tbsp at a time, pulsing each time until it just starts to clump together. Add more water if needed but it shouldn’t be wet just enough so that it holds when pressed together

Lightly grease a 23cm loose bottom tart tin with butter

Evenly press the dough into the tin and chill for at least 30 minutes

Preheat the oven to 180 degrees

To make the frangipane:

Place the ground almonds, sugar, cream, egg yolks and flour in the food processor and pulse until it all comes together

Spread the frangipane filling over the chilled base. Cut and remove stones from the apricots and then place the halves on top of the frangipane

Bake in the oven until the frangipane is slightly puffed and set in the middle. It should be deep golden in colour. If it starts to get too much colour before it is fully cooked you can cover it with tin foil

Once cooked, allow the tart to cool for approx. 30mins before removing from the tin. It can be served warm or cold with cream or ice-cream if desired.


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