Apricot Frangipane Tart
A delicious fruity apricot tart to enjoy after a meal or with an afternoon cuppa!
To get your started, here’s what you’ll need;
For the pastry;
- 225g GF plain flour
- 1 tsp xanthan gum
- pinch of salt
- 100g butter
- 1 egg, beaten
For the filling;
- 200g butter
- 200g caster sugar
- 1 tsp vanilla extract
- 5 egg yolks
- 200g ground almonds
- 4-5 ripe apricots
Preheat the oven. Then for the pastry, sift the flour, xanthan gum and salt into a bowl and mix. Add the butter and rub in with your fingers until the mixure looks like breadcrumbs.
Add the egg and mix in. Then add 1 or 2 spoonfuls of water at a time until the mixure becomes like a dough. Wrap in cling film and chill for 10 minutes.
Roll out the pastry on a floured surface, then lay over the top of the tin and push into the edges. If holes appear, just fill these in with excess pastry. Line with parchment paper and fill with baking beans.
Bake for 15 minutes, remove the parchment paper and then bake for another 5 minutes.
For the filling, beat the butter with the sugar until soft and creamy. Add the vanilla extract and then the eggs and mix together. Stir in the ground almonds.
Pour the filling into the pastry tin and place the apricots , cut size down onto the top. Bake for 25-35 minutes until the tart is cooked and golden.
Leave to cool and serve at room temperature.