The fruity, French classic dessert recipe for the whole family

Ingredients

For the tart base:

• 225g flour, sieved
• 1-2 tbsp. of fine sugar or icing sugar
• 1 pinch of salt
• 110g butter
• 1 egg
• 1-2 tbsp. water
• 150g legumes, such as dried peas or beans

For the Frangipane filling:

• 100 g butter
• 100g sugar
• 1 whole egg
• 1 egg yolk
• 110g ground almonds
• 25g flour
• 2 tbsp. apricot liqueur
• 50g ground almonds
• 450-500g apricots, halved and de-stoned
• 130g stewed apricots
• Some lemon juice

Preparation

The preparation of the tart base:

1. Mix the flour with a pinch of salt, sugar, egg and water.
2. Place in the fridge for 20-30 minutes, then roll out and place in a tart dish
3. Place in the fridge again for a further 20 minutes.
4. Cover the tart base with baking paper and top with dried peas or beans and place in a pre-heated oven at 180°C for 15 minutes.
5. Remove the dried peas or beans and baking paper and bake for a further 2 minutes.

The Frangipane filling:

1. Mix the butter and sugar, add the egg and egg yolk and mix for a further 2-3 minutes until the texture is light and fluffy.

The glaze:

1. Warm the stewed apricots with the apricot liqueur or water.
2. Pour the mixture through a sieve.
3. Remove the warm tart from the baking dish and place on a tart plate and cover with the glaze. Allow to cool.

Serving suggestion

The Frangipane tastes as good cold as it does lukewarm. Serve with whipped cream or a vanilla sour cream and crème fraiche mix.