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Apricot Frangipane Tart


© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


Buttery flaky pastry filled with a sweet almond mixture topped with ripe apricot halves-a perfect dessert for high summer when apricots are at their peak with rich colour, sweet scent, and slightly soft. Apricot and almonds are a match made in heaven and this tart makes the most of both of them. For something a little more indulgent, serve with a scoop of ice cream or a dollop of crème fraîche.
Frangipane is a mixture of butter, eggs, ground almonds, sugar, and sometimes a small amount of flour. Substitute other nuts (pistachios or hazelnuts) for new flavours if desired. According to Bakepedia, Frangipane is named after 16th century Italian nobleman Marquis Muzio Frangipani, who invented a bitter almond-scented fragrance that was used to perfume gloveswhile he was living in Paris. French pastry chefs were inspired and invented the recipe, which became a classic.

PastryAlmond Filling & Topping
  • 180 g Plain flour
  • 50 g Almond meal
  • 100 g Butter, cubed
  • 30 g Vanilla sugar
  • 1 Egg, large
  • 150 g Butter, softened to room temperature
  • 20 g Vanilla sugar
  • 100 g Castor sugar
  • 2 Eggs, large
  • 150 g Ground almonds
  • 20 ml Amaretto (or 1 tsp Almond extract)
  • 8-10 Apricots, halved and stoned
  • 2 tbsp Apricot jam
  • Thyme leaves, to garnish
  • Powdered sugar, to garnish
  1. To make the pastry, either rub the flour, almond meal and cubed butter together using your fingertips until it resembles breadcrumbs or briefly process them in a food processor until just rubbed in. Add the vanilla sugar and mix, then add the egg and process until the mixture just holds together. Do not over work as it will make the pastry tough. Wrap in cling film and chill for 30 minutes.
  2. Roll the pastry out on a floured surface and use it to line a 24cm / 8-inch tart pan. Prick the base of the pastry using a fork then chill the pastry for 10 minutes.
  3. Preheat the oven to 190C7375F. Line the pastry case with parchment paper and fill with pie weights or uncooked rice. Place in the hot oven and bake blind for about 15 minutes, or until the pastry is set and pale brown. Remove the pie weights/rice and paper and return to the oven for about 5 minutes until the base is cooked.
  4. For the filling, cream butter, vanilla sugar and castor sugar. Add the eggs and whisk together, then mix in the ground almonds and amaretto until fully incorporated.
  5. Spoon the almond mixture onto the pastry case and arrange the apricot halves, cut side up, in circles on the top of the almond filling. Bake for 35-40 minutes, until the filling is set and golden. Remove from the oven and leave to cool.
  6. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze. Garnish with fresh apricots and thyme leaves. Dust with powdered sugar and serve.

© 2021 | http://angiesrecipes.blogspot.com





© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


43 comments:

Brian 16/7/21 01:29

That looks delightful, the Mom here would sure like that one!

[Reply]
R's Rue 16/7/21 02:21

Beautiful and delicious

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Martha 16/7/21 03:42

This sounds so heavenly! I was worried for a second with the name, I thought it might contain the Frangipani flower which is poisonous. I was relieved to see it wasn't related. :)

[Reply]
Nancy Chan 16/7/21 08:25

Looks beautiful and delicious. Just one wedge is good enough for my afternoon tea. Lol!

[Reply]
speedy70 16/7/21 08:51

Complimenti, è bellissima e tanto golosa!!!!

[Reply]
Lola Martínez 16/7/21 10:04

Los dulces con frutas de temporada son mis preferidos, son sabrosos y jugosos como ninguno. Tu pastel es delicioso.
Un beso.

[Reply]
DEZMOND 16/7/21 10:27

I turned out really lovely! Our apricot tree won't yield more than a handful this year, sadly, and we also don't have a lot of apricots in the market either currently as the year was bad for fruit.

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Tom 16/7/21 14:00

...apricots are such a yummy treat!

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Ashley@CookNourishBliss 16/7/21 14:56

Fresh apricots are SO good! This looks like the perfect treat!

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Anca 16/7/21 15:59

I love the look of this frangipane tart. It's been a while since I made one, so I need to buy some apricots next time I'm in a supermarket.

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Kitchen Riffs 16/7/21 16:19

Really nice! I love all the fruit we get from mid-spring through early fall. This tart is gorgeous, and such a great way to use apricots. Thanks!

[Reply]
yonosoymillenium 16/7/21 18:05

quiero probar esta receta, se le ve deliciosa, que fantastica

[Reply]
David 16/7/21 18:44

Angie, We're back from a road trip and I'm trying to catch up. I've never had a frangipane dessert but I like both almond fillings and apricots so this looks like a winner to me! Take Care, Big Daddy Dave

[Reply]
bill burke 16/7/21 20:18

The tart looks delicious. Have a wonderful weekend.

[Reply]
thepaintedapron.com 16/7/21 20:18

this sounds really divine Angie, I just adore almond flavor in baked goods! I would gobble up a piece right now!
Jenna

[Reply]
Marissa 16/7/21 23:22

Love the combination of apricot and almond flavors in this gorgeous tart, Angie!

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chow and chatter 17/7/21 02:12

this looks divine and hope you are safe and not affected by the floods.

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SavoringTime in the Kitchen 17/7/21 02:47

This is beautiful, Angie! Great photos and those apricots you found are gorgeous!

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HAPPY RETIREES KITCHEN 17/7/21 08:08

Angie, your tart looks delightful. I love apricots in sweet dishes, and you are so fortunate to have beautiful apricots. Beautiful photos as always.

[Reply]
The Yum List 17/7/21 09:07

This is just so darn beautiful.

[Reply]
eileeninmd 17/7/21 12:12

Hello Anige,
The tart looks beautiful and delicious! Thank you for sharing the recipe.
Take care, have a happy day and a great weekend!

[Reply]
lea 17/7/21 15:14

Meravigliosa questa torta, vederla mi mette tanta voglia di una fetta! Buon fine settimana!

[Reply]
Gloria Baker 17/7/21 18:19

Angie absolutelñy love a'pricots and this looks amazing!!xo

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Pattie @ Olla-Podrida 17/7/21 21:23

This looks magnificent! I love apricots, and who doesn’t love amaretto? I need to give this a try. It looks seriously good.

[Reply]
claire 17/7/21 23:02

That is like paradise Angie! I adore this kind of pastries, I adore apricots and high summer as well. I hope you're not into floods. Take care :-)

[Reply]
Martyna 17/7/21 23:35

This looks very delicious ;)

[Reply]
mjskit 18/7/21 01:46

What a delicious treat to make with fresh apricots!

[Reply]
judee 18/7/21 03:28

How wonderful to have fresh apricots. They are hard to get here. Your tart looks amazing.

[Reply]
Yvonne @ Fiction Books Reviews 18/7/21 06:28

It's sweet, it has a great combination of flavours and it looks amazing - what more is there to be said!!

Oh! and it's all for me, as hubbie doesn't like apricots and I'm certainly not going to be the one to tell him I could potentially substitute them for another fruit! :)

[Reply]
The Liberty Belle 19/7/21 04:27

Oh my goodness this looks good!

[Reply]
Sherry's Pickings 19/7/21 07:15

this looks incredibly attractive angie. and i adore almond meal! it gives such a great texture to foods. this sounds delicious.

[Reply]
Debra Eliotseats 19/7/21 16:49

I'm just starting to see good apricots in our grocery stores. I am sure this was delicious!

[Reply]
Ben | Havocinthekitchen 20/7/21 02:05

What a gorgeous tart! Apricots and almonds make one of the most delicious combinations. Loving these light and bright photos, too!

[Reply]
Ben | Havocinthekitchen 20/7/21 02:05

What a gorgeous tart! Apricots and almonds make one of the most delicious combinations. Loving these light and bright photos, too!

[Reply]
Federica Simoni 20/7/21 14:43

Che meraviglia questa torta😋😋😋

[Reply]
Mijú 22/7/21 15:50

Que preciosa te ha quedado con los medios albaricoques :-))))

[Reply]
tigerfish 22/7/21 22:25

I simply love how generous you are with the apricots in the tart. :)

[Reply]
Roz | La Bella Vita Cucina 25/7/21 04:54

I'm in HEAVEN! This is so luscious, Angie! The colors are so vivid!

[Reply]
Tisa Jacob 27/7/21 06:14

I want to make this. Now:-DD

[Reply]


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