Apricot frangipane tart
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 30 minutes |
| Prep Time: | 45 minutes |
Ingredients
- 125 ml apricot jam, melted, plus extra for serving
- 4 apricots
- 500 g ready-made puff pastry
- 80 g ground almonds
- 4 Free-range eggs, beaten
- 3 Tbsp Castor sugar
- 60 g butter
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Cooking Instructions
- Preheat the oven to 200°C.
- Using an electric mixer, cream the butter and sugar until pale and fluffy. Add the eggs and ground almonds and mix until combined.
- Lightly roll out the pastry and place on a baking tray. Using a fork, prick the pastry. Spread a thick layer of the almond mixture over the pastry, then layer the apricots on top.
- Bake for 30 minutes or until the puff pastry has risen, the frangipane is golden and the fruit has cooked.
- Heat the apricot jam in a small saucepan over a medium heat and brush over the warm tart before serving.
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