Apricot frangipane tart

Serves 8-10

Ingredients

The pastry

• 175g plain flour, plus extra for dusting
• 75g cold butter, cubes
• 25g caster sugar
• 1egg, beaten

For the filling

• 75g butter, softened
• 75g caster sugar
• 2 eggs, beaten
• 75g ground almonds, plus extra for sprinkling 
• ½ tsp almond extract
• 2 x 400g tins of apricot halves in natural juice, drained (reserving the juice) sliced and dried 

For the topping

• about 125g (4 ½  oz) icing sugar sifted
• 1-2 tbsp apricot juice, from the tin

Method

1. Preheat the oven to 180°C and slip a heavy baking sheet inside to heat up.
2. Make the pastry, either by mixing the flour and butter in a food processor or by hand-rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. 
3. Add the sugar and mix in briefly, then add the egg and ½-1 tbsp cold water. 
4. Mix until the dough just holds together.
5. Roll the pastry out on a floured surface as thinly as possible, 1-2mm thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
6. To make the frangipane filling, place the butter and sugar in the food processor and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand.
7. Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top spreading it evenly to cover the apricots.
8. Sit the tart tin on the hot baking sheet, and bake in the oven for 45 to 50 mins until the pastry is crisp and the tart is golden.
9. To finish, make a glace icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape.
10. Using a spoon, zigzag the icing over the tart and leave to set.
11. Remove the tart from the tin by placing the tin on one or two jars, the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin, slide the tart off the base on to a serving plate.

This recipe first appeared on Gourmet Today, October, 2016.