Roasted apricot frangipane tart

Roasted apricot frangipane tart


Frangipane really is one of the easiest tart fillings to make – just use really good-quality almonds to give you depth of flavour, and remember to add the eggs gradually. A dash of apricot brandy doesn’t hurt, either! For a light-textured frangipane, mix it really well – but make sure you don’t overfill the tart with this airy mixture, as the filling will expand in the oven and you don’t want it to explode out of the tart case as it cooks.


Quantity Ingredient
1 quantity Pâte sucrée
flour, for dusting
75g apricot jam
2 x 400g tins apricot halves in fruit juice, drained
100g butter, softened
100g caster sugar
2 eggs
1 egg yolk
50g self-raising flour
125g ground almonds
50ml Stock syrup glaze


  1. Roll out the pastry on a lightly floured surface to a thickness of 3mm. Carefully line a 23cm deep-sided, loose-bottomed tart tin with the pastry, pressing the pastry into the edges of the tin.
  2. Spread the apricot jam over the base, then leave to rest in the fridge while you prepare the filling.
  3. Preheat the oven to 190°C.
  4. For the filling, beat the butter and sugar together in a bowl until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully.
  5. Spoon the frangipane filling into a piping bag and pipe into the base of the tart case in concentric circles.
  6. Place the apricot halves upright into the mixture around the outer edge of the filling, stone side facing forwards, so they form a ring around the tart. Repeat with a second ring inside the first, then a final one in the middle – they should be lined up like dominos! Bake in the oven for 60–75 minutes until the filling is golden brown, puffed up slightly between the apricots and darker brown around the edges.
  7. When the tart comes out of the oven, brush the apricots with the stock syrup glaze. Serve hot, warm or cold with crème fraîche or double cream.
James Martin
Saturday Kitchen
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