![]() Serve warm in slices, topped with crème fraîche. Gently warm the apricot jam, brandy and a splash of water in a pan or the microwave and brush all over the tart while still warm, brushing first the frangipane, then the apricots, then the frangipane again. Spend some of your newly acquired downtime baking Alisons recipe for a tart where stone fruit is the glossy star of the show.Once out of the oven, use a small, sharp serrated knife to cut around the edges of the tart to remove the excess overhang and create super-sharp edges.Top with the apricot halves or quarters and bake for 45-50 minutes until golden brown and slightly springy. Pull up the sides of the pastry and pleat around the apricots, use a little beaten egg to. Fill the tart case with the frangipane mix and use a dessert spoon or spatula to level the top. Pile the apricots in the centre of the pastry, leaving a 5cm border. Reduce the oven temperature to 170☌/150☌ fan/gas 3½.Add the ground, whole and flaked almonds and flour, then mix well. Using a wooden spoon or electric mixer, cream the butter and sugar in a mixing bowl with the vanilla, nutmeg and orange zest. Meanwhile, make the frangipane filling.Bake for 5 minutes more until sandy to the touch. Put on a baking sheet, cook for 15 minutes, then remove the beans/rice and paper. Fill the pastry case with baking paper and ceramic baking beans or uncooked rice. Bring the trimmings together and use to help press the pastry into the corners and flutes of the tin, then cover with cling film and chill again for 30 minutes. Trim the edge slightly so about 5mm of the tin’s outside is showing. Press evenly into the base and sides of the tin, folding the excess back over the outside of the tin. Carefully roll the pastry up around the rolling pin, then lay it over the tart case and unroll it from the pin with the floured underside facing up and the more buttery side against the metal tin.Trim the edges a little to make an even circle about 3-4cm wider than your tin. When you feel the pastry softening slightly, add a little flour to the work surface and the top of the pastry, then keep rolling until you have a rough circle about 6cm wider than your tin and 3mm thick.Gently roll the pastry with a rolling pin as quickly as possible, repeatedly turning it about 45 degrees to keep the circle shape. Gently knead one piece of pastry to make it more pliable, then gently shape into a ball and squash down slightly on an unfloured surface.Divide in half, wrap each piece well in cling film, then leave to rest in the fridge for 1 hour. Tip onto a work surface, then lightly knead a few times to make a smooth dough. Stir in the egg, then lightly bring together with your hands. Sift over the flour and gently mix until incorporated. For the pastry, put the sugar and butter in a bowl and beat together with a wooden spoon (cream) until combined.Brush the warm apricot jam over the top of the fruit to glaze. Then arrange the apricot halves on it with their round sides facing up. Place your dough in the pan and press so the surface is smooth, with about an inch going up the sides around the edges. Warm the apricot jam over a low heat then pass through a fine sieve. Mix and then knead together the flour, butter, sugar, baking powder, and one egg. Set aside to cool slightly.Īrrange the apricot halves in circles over the top of the tart. Remove from the oven and leave to cool.įor the decoration, gently poach the apricot halves in water until tender. ![]() Bake for 30-40 minutes, until the filling is set. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. ![]() Add the eggs and blend, then mix in the ground almonds and almond extract. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked.įor the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Prick the base of the pastry using a fork then chill the pastry for 10 minutes. Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Wrap in cling film and chill for 20 minutes. Process until the mixture just holds together (do not over work as it will make the pastry tough). To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in.Īdd the sugar and mix, then add the egg and a tablespoon of water. ![]()
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