Summer Fruit Frangipane Tart
This summer fruit frangipane tart is a wonderful addition to a warm outdoor afternoon tea.
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
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
1 tablespoon apricot jam
1 tablespoon water
- 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.
- 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.
- 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.
- 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.
- Serve hot, warm or cold with thick cream or Greek yoghurt.