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Cake recipes

Apricot frangipane tart

30 minutes

Apricot frangipane tart

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 45 mintues

Cooking Time 30 minutes

Ingredients

200 g butter
200 g caster sugar
2 free-range eggs
200 g ground almonds
500 g ready-made puff pastry
20 apricots, sliced into wedges
125 ml apricot jam

Method

1. Preheat the oven to 200°C.

2. Using an electric mixer, cream the butter and sugar until pale and fluffy. Add the eggs and ground almonds and mix until combined.

3. Lightly roll out the pastry and place on a baking tray. Using a fork, prick the pastry. Spread a thick layer of the almond mixture over the pastry, then layer the apricots on top.

4. Bake for 30 minutes or until the puff pastry has risen, the frangipane is golden and the fruit has cooked.

5. Heat the apricot jam in a small saucepan over a medium heat and brush over the warm tart before serving.

Cook’s note: Use any stone fruit in this tart.

Coffee pecan nut pie

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Air-fryer buttermilk chicken breasts

Blueberries stewed in hibiscus tea

Mint-leaf ice cream with blueberries

Raspberry-stuffed coconut macaroons

Triple-chocolate dessert

Home-made raspberry frozen yoghurt with brandy-snap cones

Moist chocolate cake with coconut ganache and white chocolate cream-cheese filling

Easy white chocolate mousse

Chuckles fridge cake

Coffee-and-nut truffles

Hot-milk sponge cake with strawberries and double-thick cream

Classic Peppermint Crisp tart

Apricot frangipane tart

Apricot frangipane tart

Ingredients

Method