There’s no denying my favourite thing to bake is a cake that involves frangipane. Be it a Bakewell Tart or Rhubarb Tart I love the almond sponge. A few weeks ago mum gave me a jar of apricots that had been steeping in a thick whisky syrup and decided that combining them with a frangipane tart would be a great cake for the Easter weekend. While not necessarily a traditional Easter cake it certainly ties to spring with the colours.
While it’s lovely to use fresh fruit the wonders of preservation mean we can eat fruit all year round. I know some people are a bit stuffy about using tinned/jarred fruits but I have no such qualms as they still count as one of your 5 a day; ok maybe not when served in a cake! Preservation is an age-old method that allowed our ancestors to eat a balanced diet. If it was good enough for them it’s good enough for me. You don’t have to preserve your own fruit (though this is a great thing to do if you have a local PYO or a glut of fruit) as there is a great choice out there. If you’re not looking for uniform fruit pieces many of the supermarket’s basic ranges are fantastic for fruit salads and fillings. Another gem is to look in places like Home Bargains or B&M Bargins. You often get imports or more obscure end of lines for very good price. These apricots came from one of these stores. The pastry used in this tart is rich and can be rolled out quite thin which gives a fantastic crust to the pie. Certainly don’t skip the step of brushing the hot pastry with egg white as this seals the pastry and can stop filling leaking out.
Apricot & Almond Tart
125g plain flour
Pinch of salt
75g unsalted butter, cold and diced
25g caster sugar
1 egg yolk
1 tsp cold water
1 egg white
100g butter, softened
100g caster sugar
2 large eggs
25g plain flour
100g ground almonds
1 tsp almond extract
30g flaked almonds
20 apricot halves
1)In a large bowl mix together flour, salt and sugar then rub in butter until you have the consistency of breadcrumbs. Stir in the egg yolk and water until you have a smooth dough. Flatten into a disk, cover in clingfilm and refrigerate for 45 min.
2)On a floured surface roll out the dough until it is about 3mm thick then line a 20cm tart tin with the pastry. Lightly prick the base with a fork and chill for 30 min.
3) Preheat the oven to 180oc (160oc fan). Line the pastry case with baking parchment and baking beans then bake for 20min until pastry is a light golden colour. Remove the beans and parchment, brush the inside of the pastry shell with egg white and bake for a further 2 minutes. Remove from the oven and allow to cool for 5 min
4) While the pastry is cooling beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs and almond extract. Stir in the flour and ground almonds until well combined.
5) Pour frangipane mix into pastry case. Level out with a pallet knife. Press apricot halves in to the frangipane mixture then sprinkle with sliced almonds. Bake for 35-40 until risen and golden.
6) Allow to cool in tin before eating.