Project Description

Summer Fruit Frangipane Tart

Serves 6 – 8
Preparation: 5 minutes plus 30 minutes freezing
Cooking: up to 40 minutes

1 sheet (375g) ready–rolled butter puff pastry
100g blanched almonds
100g caster sugar
100g butter
1 egg
1 slosh of vanilla extract
4 big beautiful ripe peaches, or 5 nectarines or 6 – 7 apricots, halved or quartered depending on size
Greek yoghurt or thick cream, to serve

Glaze (optional)
1 tablespoon apricot jam
1 tablespoon water

  1. Defrost pastry and unroll (or remove one sheet if a flat pack) and carefully press into a greased, approx. 20cm round tin, with a removable base and fluted edges. You may need to roll it out a little larger to fit.  Roll a rolling pin over the top to cut off any excess around the edges and use this to patch any gaps.  Prick well with a fork all over, including the sides and place in freezer until frozen or for at least 30 minutes.
  2. Preheat oven to 200’C and place frozen pastry base in until brown, around 10 minutes or until golden. Don’t worry if it puffs up a bit. You can push it down with the filling.
  3. Meanwhile whiz together in a food processor the almonds and caster sugar. Add the butter, egg and vanilla. Pour mixture into pre-baked tart shell. Place summer fruit halves neatly around the sides and trim the last one into a round to place in the centre. Return to oven and bake until golden, 30 minutes or more. Keep a close eye on it for the high sugar content means the frangipane can burn easily! You may need to shield the pastry and outside of the tart with foil.
  4. Bring apricot jam and water to the boil either in the microwave or in a small saucepan. Mix. It should be of a consistency to brush over the tart. If it is too thick, add more water and reheat. If it is too thin, boil for a little longer. Use a pastry brush to put this on the pears and exposed pastry only, it would break the surface of the frangipane.
  5. Serve hot, warm or cold with thick cream or Greek yoghurt.