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

Apricot & pistachio frangipane tart

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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
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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 made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 egg yolk
    • 50g golden caster sugar

    For the frangipane

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

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 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.

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