Frangipane tarts are classic for good reason – the almondy filling is the perfect foil for all kinds of fruit, but this pairing with apricots is particularly good. A thin layer of apricot jam in the base amps up the apricot (our apricot and orange-blossom jam recipe in our March issue would be lovely). For a little bit of gloss, warm extra apricot jam over low heat until it melts, strain it through a sieve and brush it over the tart while it’s still warm.
Ingredients
Sweet pastry
Method
Main
1.For sweet pastry, pulse flour, icing sugar and a pinch of salt in a food processor to combine. Add butter, pulse until fine crumbs form, then add egg yolk and 1 tbsp iced water and pulse to combine. Turn out onto a work surface, bring pastry together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate until firm (30 minutes).
2.Meanwhile, beat sugar, butter, vanilla seeds, rind, cinnamon and a pinch of salt in an electric mixer until pale (4-5 minutes). Add eggs, flour, brandy and juice, and beat to combine. Stir in almond meal and refrigerate until chilled (1-2 hours).
3.Preheat oven to 180C and line an oven tray with baking paper. Roll out pastry on a lightly floured surface to 3mm thick. Place a 4cm-deep, 23cm-diameter ring tin or loose-bottomed tart tin on the oven tray and line it with pastry, allowing excess to overhang. Refrigerate for 30 minutes to rest, then trim edges.
4.Spread jam on base of tart case, then spread frangipane over the top. Arrange apricots on top, pressing lightly into frangipane, then bake until golden and centre springs back when lightly pressed (50 minutes to 1 hour). Cool in tin for an hour, then serve. This tart is best eaten on the day it’s made, but will still be good the next day; store it in an airtight container at room temperature.
