Apricot and almonds are a match made in heaven and this tart makes the most of both of them. I can never get enough of these two flavours.
Apricot Frangipane Tart is the show-stopping summer dessert to pull out when you really want to impress guests. In classic Italian tradition, a rich, creamy, almost silken apricot and almond filling is juxtaposed with flaky pastry. It takes a little time. But the oohs and aahs that each forkful bring are worth every moment of effort.
- 100 g unsalted butter softened
- 1/2 cup (110caster sugar
- 1 egg
- 125 g almond meal
- 1/4 cup (35plain flour
- 2 tbs amaretto optional
- 375 g butter puff pastry I normally use Tesco or Sainsbury’s
- 12 small apricots halved pit removed
- 100 ml runny honey
- organic confectioner’s sugar
Place butter and sugar in a food processor and whiz until thick and pale. Add egg, almond meal, flour and amaretto, if using, and pulse to combine. Chill for 15 minutes to firm up.
Preheat oven to 220°C.
Place pastry on a large piece of baking paper and roll out until a 35cm x 25cm rectangle. Divide the pastry into 6 small tarts.
Score a 2cm border around the edge of each pastry tart (taking care not to cut all the way through the pastrand use a fork to prick the centre.
Transfer the pastry base and baking paper to a large baking tray.
Spread the frangipane mixture over each tart, then press 2 apricot halves into Almond Frangipane.
Place in oven and immediately reduce temperature to 200°Bake for 35 minutes or until pastry is cooked through and frangipane is set.
Meanwhile, place the honey in a small saucepan over medium heat and bring to a simmer. Cook for 1-2 minutes until caramelised. Remove from heat and set aside to cool slightly.
Brush apricots with caramelised honey; sift confectioner’s sugar on top.