Apricot Frangipane

Apricot Frangipane


Sharing a great summer recipe today that can be easily adapted. If you prefer, it can be made in a pre-baked tart shell or you can substitute 300g raspberries or plums for the apricots. Enjoy!


100g salted butter, softened
100g golden caster sugar
Zest of 1 lemon
1 teaspoon vanilla bean paste
2 eggs, lightly beaten
30g plain flour
100g ground almonds
1⁄2 teaspoon baking powder
300g apricots (approx 5 apricots), pitted and each cut into 6 slices
Small handful of flaked almonds
Icing sugar to dust, optional


23cm baking dish, lightly buttered

Preheat the oven to 170 degrees fan/180C. Beat the butter, sugar, zest and vanilla bean paste together until well combined. Gradually beat in the eggs in stages until well mixed, scraping down the sides of the bowl with a spatula. Add the ground almonds, flour, and baking powder and mix until smooth.

Spread the frangipane mixture over the base of the baking dish. Press the apricot slices cut side down into the frangipane mixture. Sprinkle over the almonds and bake 30-35 minutes until golden brown and set in the centre. Lightly dust with icing sugar and serve with cream or ice cream.

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