- 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
Preheat the oven to 200°C.
Using an electric mixer, cream the butter and sugar until pale and fluffy. Add the eggs and ground almonds and mix until combined.
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.
Bake for 30 minutes or until the puff pastry has risen, the frangipane is golden and the fruit has cooked.
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.