Apricot and cherry frangipane tart

Ingredients (serves 6-8):Apricot and cherry frangipane tart

Pastry:

  • 120g plain flour
  • 60g butter (cut into cubes)
  • 1 egg
  • 50g caster sugar
  • a pinch of salt

Filling:

  • cherry compote (enough to cover the base of the tart)
  • 120g unsalted butter, melted
  • 120g caster sugar
  • 2 large eggs
  • 150g ground almonds
  • 6-8 stoned and halved apricots
  1. Preheat the oven to 190 degrees C/375 degrees F.
  2. In a large bowl, rub together the flour, salt and butter, until it resembles fine breadcrumbs.
  3. Then mix in the sugar, followed by the egg. Continue to mix, with a blunt knife, until it forms a rough dough.
  4. Chill the dough in the fridge for 20 minutes minimum.
  5. Once chilled, roll out and line a 9 inch tart tin with the pastry and bake blind for 15-20 minutes, until golden.
  6. Spread the cherry jam over the base of the tart.
  7. Make the filling by beating together the sugar and melted butter until light and fluffy.
  8. Add one egg and beat until incorporated, then add the other egg and beat again.
  9. Fold in the ground almonds.
  10. Spoon the mixture into the pastry case and gently press the halved apricots into the mixture.
  11. Return to the oven and bake for 40 minutes, until the surface is golden brown, puffed up and springy to the touch.
  12. Leave the tart to cool before removing from the tin and dusting with caster sugar to serve.

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