Mary Berry’s apricot frangipane tart

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We have lots of apricots in our summer cottage this summer so one afternoon we decided to make a tart with the girls.

We just went to the supermarket to take the rest of ingredients, flour, sugar, fresh eggs, almonds and butter and we found a fantastic recipe from Mary Berry to try, the Apricot frangipane tart.

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The original recipe from Mary Berry’s is based on a delicate tart starring tender apricots and an almond frangipane filling in a crisp pastry case. She also uses apricot-scented icing adds a pretty finishing touch, but for our first try, we decided to make a much more easy version, so we didn’t add any topping.

Here you have the  ingredients for the pastry:
175g (6oz) plain flour, plus extra for dusting
75g (3oz) cold butter, cubed
25g (1oz) caster sugar
1 egg, beaten
For the filling:
75g (3oz) butter, softened
75g (3oz) caster sugar
2 eggs, beaten
75g (3oz) ground almonds, plus extra for sprinkling (optional, see tip below)
2 x 400g tins of apricot in slices.

If you can drain them, separating the juice, so they can be dried, you can easily have a more crispy pastry, that’s one of Mary Berry’s tip we did not try this time.

Also you can use the apricot juice and the iced sugar for the topping.

Step 1: Preheat the oven to 190°C/170°C fan/gas mark 5, and slip a heavy baking sheet inside to heat up.

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Step 2: First make the pastry, either by mixing the flour and butter in a food processor or by hand – rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½–1 tablespoon of water. Mix until the dough just holds together.

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Step 3:Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand.

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Step 4: Roll the pastry out on a floured surface as thinly as possible, 1-2mm thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.

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Step 5: Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.

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Step 6: Let your little ones clean the bowls 😉

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Et voilà!

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