Sunday, 8 May 2016
Fresh Apricot & Frangipane Tart
The flavour of Apricot and Almond together is truly a match made in heaven. They both come from the same plant genus Prunus as does their cousins Peach & Nectarine... If apricots aren't available you could substitute them for either. This tart is so delicious.. I always find apricots better cooked though...it really intensifies their flavour. I noticed them on offer at my local supermarket and couldn't resist buying a few punnets.
In this tart I have used my own recipe for sweet pastry but if you're pushed for time then store bought is fine...please buy an all butter variety .. it really does make such a difference especially as you're going to the expense & bother with the rest of the ingredients.
I added a little layer of quickly made apricot jam to the base... so much nicer than shop bought, spread over with almond frangipane then topped with sliced crescents of apricots around the edge and a sprinkling of flaked almonds and a halved apricot to complete the decoration. After baking I brushed over a little warm apricot jam to glaze
And what was the result? one of the most delicious desserts you'll have this year.. we served ours up with a simple dollop of whipped cream on the side. So gorgeous ♥
The recipe :-
You will need a greased 9"/ 23cm loose bottomed quiche tin
you can find an easy conversion chart here Conversion chart
as I mentioned feel free to use shop bought to line the base of your tin but here's my recipe if like me, you prefer to make your own
SWEET PASTRY CASE (paté sucree) for a 9"/23cm flan tin
1 heaped tsp finely grated lemon zest or substitute the lemon zest or 1 level tsp vanilla paste or extract if preferred
7oz/225gms plain (all purpose) flour
5oz/150gms butter at room temperature
2½oz/75gms caster (superfine) sugar
1 whole egg
1 egg yolk
to make the pastry case
Sift the flour into a large bowl
Rub in the butter until the fine 'breadcrumbs' stage
mix in the sugar and lemon zest ...make a well in the centre of the bowl
beat the whole egg and the yolk together
Add this to the centre of the bowl
Lightly mix into the other ingredients to form a ball.
Flatten out slightly and cover with cling film
refrigerate for at least 30 minutes
when chilled roll out as thinly as you can on a floured surface to fit the size of the flan tin with a little overlap.
be careful not too break the pastry or the custard filling could seep out
refrigerate again for around 15 mins and turn on the oven to 180c/350f gas 4
line the pastry case with a piece of crumpled baking parchment and fill with baking beans
place in the centre of the oven and bake for around 10-15mins
remove the paper & beans
check to make sure that no cracks or holes have appeared. If they have carefully patch up with any left over pastry trimmings
Neatly trim the overhang of the pastry case and pop back in the oven for just a few minutes until the base is cooked through.
Leave in the flan/quiche tin
It's now ready to be filled.
For the Frangipane filling :-
125g/ 4oz/ ½ cup butter at room temperature
125g /4oz/ 1 cup caster/superfine sugar
2 large eggs
180g /6oz/ 1 cup ground Almonds
75g/ 2½oz/ ½cup plain/ all purpose flour
1tsp Almond Extract...( don't use almond essence it's made from chemicals)
around 750g / 1½lb Fresh Apricots, stoned and cut into neat crescents leaving 1 half in tact
a handful of sliced almonds to decorate
1 separate tbsp of sugar
and a few diced apricots for the jam
around 2tbsp of warm sieved apricot jam for the glaze ( regular shop bought is fine for this)
After baking the pastry case make the filling
1st the jam base
in a small saucepan add 3 or 4 diced apricots, the water and the sugar and cook down on a low heat until it starts thickening and the apricots are soft...this should only take a few minutes... leave to cool.
next the filling.
Cream the butter and sugar until light & fluffy
add the eggs and beat in well
add the almond extract and mix thoroughly through
add the ground almonds and sifted flour and stir to combine
place your cooled apricot jam in the base of the pastry case
Neatly spread over the Frangipane
Carefully arrange the apricots overlapping as you go, all around the edge of the tart
Sprinkle over a good handful of flaked almonds towards the centre then top with the apricot half.
Bake in the centre of a medium hot oven...160c/325F/gas 3 for around 35/45 mins . It should be beautifully golden . It may take a little more or less... just ensure that the centre is cooked through.
Brush over with the glaze ... leave to cool for around 15 minutes at least before removing it from to tin. Serve either warm or cold with whipped cream or vanilla ice cream. ♥