Desserts & Baking

Apricot frangipane tart

45 mintues
30 minutes
Wine/Spirit Pairing
Constantia Uitsig Unwooded Chardonnay

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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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