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Apricot and frangipane tart by Nikki Legon

Apricot and frangipane tart by Nikki Legon

Apricot and frangipane tart...

 

 

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SWEET PASTRY

125g unsalted butter, softened

90g caster sugar

1 large egg

250g plain flour

 

FRANGIPANE

125g unsalted butter, softened

125g caster sugar

25g plain flour

125g ground almonds

1 large egg, beaten

3 to 4 tbsp apricot jam

12 fresh apricots, halved and stoned

Preheat the oven 200°C

 

 

METHOD

Place the butter and sugar into a food processor and whizz until just combined.

Add the egg and mix for 30 seconds.

Tip in the flour and blend till it just comes together, do not over-mix or it will become tough.

Add around 1 tbsp of ice cold water if the dough is dry.

Knead the dough lightly on a floured surface and shape into a flat disc, wrap in cling film and chill for 30 minutes.

Lightly butter a 25cm loose-bottomed baking tart tin and line with baking parchment.

Roll out the pastry on a lightly floured surface to the thickness of a euro coin.

Line the pastry into the tart tin, gently pressing into the sides and leaving about 1cm overhanging the top edge.

Using a fork, prick the base then line with greaseproof paper and fill with ceramic beans.

Chill again for 30 minutes then bake blind for 15 minutes.

Remove the beans and paper and return to the oven for a further 5 minutes, reducing the oven temperature to 150°C.

When cooked, trim the edges with a sharp knife and set aside to cool.

Cream the butter, sugar, flour and almonds together, then slowly add the egg, mixing until fully incorporated.

Allow the frangipane to rest for 5 minutes before smoothing into the pastry case.

Cut each apricot into wedges and arrange on top of the frangipane, skin side up, pushing them gently into the mixture.

If fresh apricots are not available, used tinned or dried (plump for 10 mins in warm water).

Bake in the preheated oven for 30 to 40 minutes until golden.

Finally, heat the apricot jam gently in a small pan.

Remove the tart from the oven and brush with the melted jam while still warm.

Leave the tart to cool before removing from the tin and serve with crème fraîche or ice cream.