agreeing to their use.
apricot frangipane tart
Variations on a Mary Berry recipe
8–10 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
75g (3oz) caster sugar
2 eggs, beaten
75g (3oz) ground almonds
½ 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 190°C/170°C
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
Remove the tart from the tin and transfer to a serving plate.
Serve warm or cold with double cream.