A slice of apricot & pistachio frangipane tart served on a plate

Apricot & pistachio frangipane tart

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 40 mins Cook: 45 mins

More effort

Serves 8 - 10

Take frangipane to another level with the distinctive taste - and colour - of pistachios that match well with sweet apricots in a truly crowd-pleasing tart

Nutrition and extra info

Nutrition: Per serving

  • kcal555
  • fat40g
  • saturates18g
  • carbs38g
  • sugars23g
  • fibre3g
  • protein9g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pastry

    • 175g plain flour
    • 50g ground almonds
      Almond

      Almond

      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 125g chilled unsalted butter, cut into cubes
      Butter

      Butter

      butt-err

      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 egg yolk
    • 50g golden caster sugar

    For the frangipane

    • 150g golden caster sugar
    • 180g unsalted butter, softened
      Butter

      Butter

      butt-err

      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 eggs (1 whole, 1 yolk)
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 50g whole almonds, coarsely ground
    • 150g pistachios, coarsely ground
    • 4 apricots, halved and stoned (take off the skin if you prefer)
      Apricots

      Apricot

      ay-pree-kot

      A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

    • 1 tbsp pistachio, roughly chopped

    Method

    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.

    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.

    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    karenjohnson23
    3rd Jun, 2019
    3.05
    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 sprinkled over the top, but the picture doesn't look like this has happened, they seem to be further down. If I made it again, which I don't intend doing, I would stir the nuts into the mixture.
    marychef
    26th Dec, 2018
    5.05
    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.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?