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.

Pastry	Almond 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