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Before you jump to Apricot & almond frangipane tart recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.
Many of us believe that comfort foods are not good for us and that we ought to stay away from them. If your comfort food is candy or junk food this is true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to consume them. There are some foods that actually can improve your moods when you consume them. If you feel a little bit down and you’re needing an emotional pick me up, try several of these.
Eggs, would you believe, are fantastic for helping you fight depression. Just make sure that you do not toss the egg yolk. The yolk is the part of the egg that is the most important in terms of helping elevate your mood. Eggs, specifically the yolks, are rich in B vitamins. B vitamins can genuinely help you improve your mood. This is because the B vitamins increase the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Consume an egg and feel a lot happier!
So you see, you don’t have to turn to junk food or foods that are bad for you just so to feel better! Try a few of these suggestions instead.
We hope you got benefit from reading it, now let’s go back to apricot & almond frangipane tart recipe. To cook apricot & almond frangipane tart you need 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Apricot & almond frangipane tart:
- You need For the pastry
- Take 200 g plain flour 100g cold butter, cubed 50g golden caster sugar few drops vanilla extract 1 egg yolk
- Provide For the frangipane
- Use 100 g butter,softened 100g golden caster sugar 2 eggs 140g ground almond 75g plain flour, plus extra for dusting 3-4tbsp Lemon juice 8-10 apricots, stoned and quartered
Instructions to make Apricot & almond frangipane tart:
- To make the pastry, tip the flour, butter and a pinch of salt into a food processor. Pulse until the mixture resembles breadcrumbs. Add the sugar and pulse again. Add the vanilla, egg and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin, pressing it into the sides. Chill for 30 mins.
- Meanwhile, prepare the frangipane. Using an electric whisk, beat the butter until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, beating well after each addition, then stir in the almonds, flour, and lemon juice
- Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat. Spoon the frangipane into the tart case and smooth. Poke the apricots into the frangipane. Transfer to the baking tray and bake for 40-50 mins (cover with foil after 30 mins if the tart is taking on too much colour) until the fruit is tender and a skewer poked in the frangipane comes out clean.
- Leave the tart to cool in the tin for 10 mins, then transfer to a wire rack. Heat the remaining ginger syrup in a pan until thickened, and glaze the tart with it. Serve warm or cold, dusted with icing sugar, with a dollop of crème fraîche mixed with a little vanilla bean paste, if you like.
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