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For the pastry

For the frangipane

Nutrition: Per serving

  • kcal555
  • fat40g
  • saturates18g
  • carbs38g
  • sugars23g
  • fibre3g
  • protein9g
  • salt0g

Method

  • step 1

    First, make the pastry. Sieve the flour, ground almonds and a pinch of salt into a large bowl. Add the butter and lightly rub in until you have no large lumps. Make a well in the centre, mix the egg yolk and sugar together until the sugar is dissolved, then pour into the well. Stir until the liquid is well combined and you have a smooth, very soft pastry. Wrap in baking parchment and rest in the fridge for 1 hr.

  • step 2

    Roll the pastry between two sheets of baking parchment, then line a deep 23cm fluted tart tin with the pastry – you will need to work quite quickly when it comes up to room temperature. Don’t worry if it tears or breaks, just patch it up – it will knit together again when it bakes. Return the pastry case to the fridge while you make the filling. Heat oven to 180C/160C fan/gas 4.

  • step 3

    To make the frangipane, beat together the sugar and butter until fluffy, then add the egg, egg yolk and ground nuts. Fill the tart case with the frangipane and top with the apricots. Press them into the frangipane and sprinkle with the chopped pistachios. Bake in the oven for 40-50 mins until the pastry is crisp and golden and the frangipane is puffed and coloured.

Recipe from Good Food magazine, June 2017

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.9 ratings

pippam

This was delicious. My pastry required the whole egg not just the yolk to come together and while still nice and crumbly did not break ups on serving.

beccikannreuther

Divine!! Not too sweet which was good. Served it warm with a homemade ice cream.

karenjohnson23

A star rating of 3 out of 5.

This tasted very nice and the pastry was lovely, and not as tricky to line the tin with it as the recipe implied. However the tart was extremely crumbly and was impossible to remove from the tin base as it started to crack up. Overall it looked messy, the recipe says the pistachios should be…

marychef

A star rating of 5 out of 5.

This was one of our Christmas desserts. Lovely taste, it looked 'rustic' as it had to be prised out of the tart tin. However, that was not the recipe's fault. Lovely taste.

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