Apricot and frangipane tart recipe

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Rating:

3/ 5 stars 3 Votes
  • Cuisine: Modern Australian
  • Serves 8

Roasting the apricots gives them a delightful richness and intensifies their flavour.
 

Ingredients

Sweetcrust pastry shell
8 ripe apricots
50g caster sugar
100g soft butter
110g (1/2 cup) caster sugar
2 medium eggs
100g (1 cup) ground almonds
1 tbsp plain flour
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Preparation

Preheat oven to 180C (350F).

Cut apricots in half and discard stones. Place on a baking tray skin side down.

Sprinkle with 50g caster sugar and bake in preheated oven for 20–30 minutes, until apricots soften and brown slightly.

Prepare frangipane by creaming butter and sugar until white.

Add eggs and combine. Add ground almonds and flour and stir until well combined.

Place roasted apricot halves skin side down in tart shell.

Spoon frangipane over them and bake for 30 minutes, until frangipane is set and golden brown.

Serve with pure cream.

If you enjoyed this Apricot and frangipane tart recipe then browse more Modern Australian recipes, dessert recipes, entertaining recipes, fruit recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
17 Jan 2010 10:26 AEST
Katrina
Somers
Not as pictured, and recipe not well presented
This recipe while simple is not well laid out, and therefore not easy to follow. There is no estimate of a cooking time for the final dish. The result is not the apricot tart as pictured. Despite this it's not a bad dish to prepare and enjoy with cream.
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