Apricot Frangipane Tart Recipe

 

Apricot Frangipane Tart

The combination of Apricot and Almonds are made in heaven, Apricot Frangipane Tart is made with ripe apricots baked in an almond frangipane over the crust specially made in the season of stoned fruit apricot. The recipe starts with the making of buttery crust.

The Frangipane; is not too sweet filling made with ground almonds you just need butter, sugar, quality of almonds four, and eggs. The word Frangipane comes from ‘Italy’ the word first taken from the plant “Frangipane” from which perfume produced originally the flavor of frangipane. The Italian nobleman Marquis Frangipane who coined the scent of bitter almond, later French pastry chef-inspired and invented the recipe which became classic.

Frangipane is a variation of soft, spreadable custard that is commonly used for filling in the tart, galettes, and puff pastries. Marzipan is different from Frangipane made with sweet almond paste used as a candy or fondant, adding texture to cakes, and for the decoration, frangipane is never consumed raw because it contains raw eggs. This recipe is not tough but lengthy you can make it in parts if you try will like to make it again and again and flaunt in front of family and friends. 

Total Time: 1hour and 45 minutes

Serves: 8

Ingredients:

For the pastry:

225g plain flour

100g butter, cubed

50g caster sugar

1 egg

1tbsp cold water

For the Almond Filling:

175g ground almonds

175g caster sugar

4 eggs

175g butter

200g apricot jam

1 tsp almond extract

For the Decoration:

4 tbsp apricot jam

8 ripe apricot, halved and pitted

15g flaked almonds, toasted

Directions:

Preheat the oven to 350 degrees F, butter and flour the 11 inch spring-form tart pan  heat a middle baking tray of the oven.

To Make the pastry: 

Rub the flour and butter together using the fingers to make a coarse mixture till it resembles breadcrumbs and pea-size bits of butter are still visible, add the sugar and mix then add the egg mix to combine, add 1 tablespoon cold water mix until the mixture just holds together, wrap in food wrapping plastic and chill for about 30 minutes.

Roll the pastry out on the floured surface for an 11inch thin pastry pan about 0.2 inch thickness, using the fork to prick it, chill the rolled-out base for about 10 minutes before baking. Set rolled out base into the pastry pan Line the base with parchment paper, fill the base with uncooked rice or beans and put the pan into the preheated oven for baking for about 15 minutes till the pastry turns pale brown, remove the beans and bake additional 10 minutes to cook the base well.

For the Filling:

Cream the butter and sugar together, add the eggs and blend, then add the ground almonds and almond extract mix to combine, spread the thin layer of apricot jam over the baked base then spoon the filling mixture on top. Bake for about 30-40 until the filling sets well,

For the Decoration: 

Cook the apricot halves in the water until tender, allow them to cool completely, then arrange the apricot halves in circles over the tart, spread the warm apricot jam over the top of the fruit to glaze, garnish with the flaked almonds serve the tart slightly warm or cold accompany with vanilla ice-cream.