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apricot  frangipane tart

The perfect finish to a meal, or delicious with a cup of tea


Slight Variations on a Mary Berry recipe

SERVES  810 or 6 greedy people

Total time: 1 hour 10 minutes


For the pastry:
175g (6oz) plain flour, plus extra for dusting
75g (3oz) cold butter, cubed.   I used Flora Buttery
25g (1oz) caster sugar
1 egg, beaten.   I used the yolk and put the extra white into the frangipane mixture.
For the filling:
75g (3oz) butter, softened.   I used Flora Buttery again
75g (3oz) caster sugar
2 eggs, beaten
75g (3oz) ground almonds
tsp almond extract
2 x 400g tins of apricot halves in natural juice, drained,  sliced and dried on kitchen paper.    I put a layer of apricot jam under the tinned apricots to protect the pastry and enhance the flavour.
You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3-4cm deep.   Preheat the oven to 190C/170C fan/gas mark 5, and slip a heavy baking sheet inside to heat up.
Line the tin with shortcrust pastry rolled out to 1-2 mm thick, making a small lip around the top. Prick the base of the pastry all over with a fork.

Next make the frangipane filling. Cream the butter and sugar, blend in the eggs, then mix in the ground almonds and almond extract.   Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.   I sprinkled some flaked almonds on the surface.

Sit the tart tin on the hot baking sheet, and bake in the oven for 45 to 50 minutes until the pastry is crisp and the tart is golden brown.

Remove the tart from the tin and transfer to a serving plate. Serve warm or cold with double cream.

Improved version suitable for Christmas
Layer mincemeat over the base of the tart;  put the apricots from a single tin  over the mincemeat.   Sprinkle some nuts and/or superior snack mix with sultanas and dried fruit over the apricots.   Cover the pie with the frangipane.   Bake as for the basic tart.