Apricot Frangipane Tart

  • 140g Whitworths Ground Almonds
  • 1 pack pre-rolled shortcrust pastry
  • 150g tinned apricots
  • 75g unsalted butter
  • 100g icing sugar
  • 3 medium eggs
  • 140g caster sugar
  • 1 tsp cornflour
  • 3 tbsp apricot jam
  • flour for rolling out pastry

Ready… Steady… Bake…

  • Preheat your oven to 160°C/140°C Fan/Gas Mark 3, then lightly grease a 23cm loose-bottomed flan tin.
  • Open out the pastry sheet onto a flour-dusted work surface then roll it out until roughly 27cm in length.
  • Lift the pastry over the prepared flan tin (with your rolling pin) then press the pastry gently onto the base and sides. Trim off any excess pastry with a knife then refrigerate for 15 minutes to rest.
  • Cream the caster sugar and butter together until pale and fluffy then beat in the eggs, one at a time, until the mixture is smooth.
  • Stir in the almonds and cornflour.
  • Spread the jam over the pastry base, top with the almond mixture then smooth level.
  • Arrange the apricots over the top, pressing them down a little then bake for 1 hour until a skewer comes out clean.
  • Remove from the oven and allow to cool in the tin for 15 minutes.
  • Slice then serve warm or leave in the tin to cool competely. Sprinkle with icing sugar to serve.
Print recipe
  • 35 + 15 mins resting
  • 1 hour
  • Makes 10