Summertime is a season for apricots. The frangipane tart is a perfect way to compliment this sweet and juicy fruit. Frangipane is a rich and creamy, custardy kind of baked filling that gives the whole tart a beautiful texture and is a great accompaniment for any fruits. A great thing about this tart is that you can adapt it to the season by changing the fruits, which makes it a perfect kind of dessert all year round.
Let me show you how to make one:)
Sweetened shortcrust pastry for the base/shell
130g all purpose flour
1 whole egg
90g butter (softened)
1 tablespoon of sour cream
1 tablespoon of custer/icing sugar
1/2 teaspoon of salt
Apricot poaching syrup
500ml water (or however much you need to cover them fully)
50ml white rum
1 teaspoon vanilla extract
1 tablespoon ground almonds
1 whole egg
2 egg yolks
First prepare the shortcrust pastry. Mix all the ingredients together just to combine. Do not overwork the dough as the pastry will be too tough. Cover the dough with a cling film and cool in the fridge for 15-20 minutes to make it easier to roll.
Prepare the apricots. Put them in the bowl and pour boiling water over them to cover them completely. After 1-2 minutes remove them one by one and peel off the skin.
Prepare the syrup for poaching. Pour the water into a pan and add sugar. Bring to a boil.
Cut each apricot in half and remove the stones. Break 4 of the stones with a hammer and remove the almonds from the inside. Add the crushed almonds to the syrup. Bring to the boil.
When the syrup is boiling remove the pan from the heat and add rum. Place the apricots into the syrup and leave to cool down.
Heat the oven to 180oC.
Take the dough out of the fridge and place on a floured surface. Flour well on top as well as the rolling pin. Roll the dough into a round shape, 1/2 cm in thickness. Flour regularly as needed so the dough does not stick to the surface it is placed on or rolling pin.
When the dough is rolled to the correct shape, roll it onto the rolling pin and transfer to the baking form (check the video for instructions). Leave a small flip of the dough over the edge of the form to prevent the shrinking of the baking tart. Remove the bigger parts of the dough with a knife. Pierce the bottom of the dough with a fork.
Bake the tart for 10 minutes.
After removing from the oven cut off the flipped edges of the tart with a knife. Leave to cool down.
Prepare the frangipane cream. Place the milk, sugar and vanilla extract into the pan. Bring to the boil. In the meantime place in one bowl flour, almonds and eggs. Mix well to get a smooth paste. When the milk gets to the boiling point, remove from heat and start pouring very slowly over the egg paste mixing all the time. When all milk is combined with egg mixture, transfer the liquid back to the pan and start heating on low setting mixing all the time until it starts to thicken. When the frangipane cream starts to thicken up, remove the pan from heat and add butter. Mix well to dissolve the butter.
Heat up the oven to 210oC.
To assemble the tart pour the frangipane cream into the tart shell and place the apricot halves on top. You need to drain the fruits quite well as the additional liquid from them will make it more difficult for the tart to bake.
Put the tart into the warmed up oven and bake for 20 minutes until the frangipane starts to brown.
Remove from the oven when ready and leave to cool.
If the edges of the tart become too dark you can remove the tops with a knife before serving.
To serve you can dust the tart with icing sugar.