Apricot frangipane tart

Name: Apricot frangipane tart
Total time: 6300 s
Yield: Serves 9 servings
Cuisine: British
Ingredients: 200 g unsalted butter, softened; 120 g icing sugar; 60 g egg yolks; Pinch salt; 280 g all purpose flour, plus extra for dusting; 100 g almond meal; 1 egg yolk, extra for brushing; 700 g apricot in a can; Icing sugar, for dusting; 125 g unsalted butter; 100 g icing sugar; 1 egg; 1 egg yolk; 100 g almond meal; 30 g all purpose flour

Santy Coy @chefsantycoy

Gold Coast, Australia

#GoldenApron23 #apricot #dessert #sweettart #tart # almondmeal #unsaltedbutter #egg #icingsugar #flour #sweetpastry #cookpaduk #sweets

Santy Coy @chefsantycoy

Gold Coast, Australia

Saved

Ingredients

1 hour 45 minutes

Serves 9 servings

Sweet almond pastry:
200 gunsalted butter, softened
120 gicing sugar
60 gegg yolks
Pinchsalt
280 gall purpose flour, plus extra for dusting
100 galmond meal
1egg yolk, extra for brushing
700 gapricot in a can
Icing sugar, for dusting
Frangipane filling:
125 gunsalted butter
100 gicing sugar
1egg
1egg yolk
100 galmond meal
30 gall purpose flour

Saved

Steps

1 hour 45 minutes

1

Sweet almond pastry:
Using an electric mixer fitted with the paddle attachment, mix butter, icing sugar, egg yolk, 1 tbsp cold water and salt together until evenly combined and smooth - you don’t want aeration here, just a nice cohesive mass. Be sure to scrape down the side of the bowl to ensure the mixture is evenly combined.
2

Add the flour and almond meal and mix until ingredients come together into a soft dough.
3

Turn the dough out of the bowl and use your hands to bring it together into a ball. Flatten the pastry into a disc, wrap it in plastic wrap and place it in the fridge for 1 -2 hour or preferably overnight.
4

Put the chilled pastry on your lightly floured bench and massage it into a pliable dough. Roll out the pastry until 3 mm thick and about 5 cm large than the tin. Trim away any uneven edges to reduce tearing, and reserve any left over pastry.
5

Drape the pastry over your rolling pin, gently lower it into the tin and press it into the edges.
Put the pastry in the fridge to chill for a further 15 - 20 minutes before baking.
6

Preheat the oven to 180ºC.
Line the pastry with baking paper and weight it down with baking weight or rice.
7

Bake the pastry for 35 - 45 minutes for a 30 cm tart shell, 30 - 35 minutes for two 23 cm tart shells or 8 - 12 minutes for mini tart shells, removing the paper and weights halfway through cooking. You want the pastry to be a beautiful, deep golden brown all over.
8

Finally, egg wash the hot pastry - whisk the egg yolk with 2 tbsp water and evenly brush it over the surface. The residual heat will cook the egg wash and seal the pastry. Allow the pastry to cool completely before filling.
9

Frangipane filling:
Using an electric mixer fitted with the paddle attachment, cream the butter with icing sugar until pale.
Mix in the egg and egg yolk until combined.
10

Add the almond meal and flour and give the mixture a good mix to ensure there are no lump of flour.
Put the filling into the pipping bag.
11

Spread the apricot over the base or the baked tart shell to completely cover the base. Pipe the frangipane filling over the apricot and spread it in an even layer (the frangipane will be quite thick, so take care to spread in gently, without moving the apricot too much). The filling will rise in the oven, so don’t stress if it doesn’t fill the top your tart shell.
12

Bake the tart for 30 - 35 minutes or until the top is an even golden brown. Allow tart to cool to room temperature before dusting with icing sugar.
13

Enjoy…
14

Saved

Cooksnaps

Saved

Santy Coy @chefsantycoy

on August 11, 2023 13:24

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!