Apricot Frangipane Tart with Brown Sugar
Ripe apricot halves sunk into a deep, caramel-like brown sugar frangipane and baked low and slow.
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Method
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Equipment
- food processor
- bowl
- cling film
- rolling pin
- 23 cm loose-based tart tin, 3 cm deep
- large baking tray
- foil
- small knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 568 kcal |
| Protein | 9 g |
| Carbohydrate | 51.2 g |
| of which sugars | 30.7 g |
| of which free sugars | 26.3 g |
| Fat | 38.1 g |
| of which saturates | 17.7 g |
| Fibre | 3.7 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Pastry
- 200 g plain flour, plus extra for rolling
- 1.5 g fine sea salt or table salt about ¼ tsp
- 90 g chilled unsalted butter, cubed
- 45 g icing sugar
- 1 large egg yolk
- 2 tbsp chilled water
Brown sugar frangipane
- 200 g blanched whole almonds
- 200 g light brown sugar, plus 25 g for sprinkling
- 200 g unsalted butter, soft
- 1 tsp vanilla
- 8 g plain flour about 1 tbsp
- 2 large eggs, beaten
Fruit
- 8 small ripe but firm apricots, halved and stoned
To serve
- 150 g crème fraîche, to serve
- 1
Pastry. pulse the butter, flour and salt to fine crumbs. Add the icing sugar, yolk and water and pulse just until it gathers. Knead lightly until smooth, wrap and chill 30 min.
- 2
Frangipane. grind the almonds finely and tip into the bowl. Process the 200 g brown sugar, butter and vanilla until fluffy, then with the motor running add the flour and eggs. Pulse in the ground almonds.
- 3
Line. roll the pastry about 5 mm thick on a floured surface, press it into the tin and trim. Chill 1 h.
- 4
Assemble. heat the oven to 165 °C (145 °C fan) with the tray on the middle shelf. Spread the frangipane in the raw case and nestle in the apricot halves, cut side up. Sprinkle the remaining sugar into the hollows. The frangipane goes into an unbaked case; the long bake cooks both.
- 5
Bake. set the tin on the hot tray and bake about 1 h 15 min, until golden and set. Cover loosely with foil if the top browns too quickly.
- 6
Cool. trim any overflow, loosen the sides and cool completely in the tin. Serve with crème fraîche. It slices cleanly only once fully cool.
Storage
Keep covered at room temperature for 2 days, or in the fridge for 4 days.
