frangipane Apricot & tart

It’s apricot season, so make this deliciously easy dessert while this luscious fruit is at its flavourful best

takes 1hr 45min, plus cooling/chilling time serves 8-10

Ingredients ● 300G ALL-BUTTER SHORTCRUST PASTRY ● 12-14 APRICOTS, STONED AND QUARTERED ● 150ML ELDERFLOWER CORDIAL ● 250G UNSALTED BUTTER ● 125G GOLDEN CASTER SUGAR

● 250G GROUND ALMONDS ● 1-2TSP VANILLA BEAN PASTE ● 2 EGGS, BEATEN

● 6TBSP APRICOT JAM ● ICING SUGAR

1

Preheat the oven to 180°C/160°C fan/gas 4. Roll out the shortcrust pastry to a 5mm-thick circle and use it to line a 23cm loose-bottom tart tin, making sure the edges overhang slightly. Prick the pastry base all over and chill for 20min.

2

Add parchment paper and baking beans to the pastry case and blind bake for 20min. Remove the beans and paper and bake for another 15-20min, until very pale golden.

3

Put the apricots in a pan with the elderflower cordial and simmer over a low heat for 8min until tender. Set aside to cool. Remove the apricots with a slotted spoon, then simmer the syrup until reduced by half.

4

To make the frangipane, beat the butter and sugar together, until light in colour. Add the almonds and vanilla, and beat until combined. Add the eggs, a little at a time.

5

Spread 4tbsp of the apricot jam over the base of the pastry case, then spoon the frangipane on top. Bake the tart for 40min, until risen and firm in the centre. Set aside to cool slightly, then arrange the apricots on top.

6

Combine the remaining apricot jam with 1tbsp of the syrup and brush over the apricots. Dust the top of the tart with icing sugar, then serve warm or at room temperature with cream or crème fraîche.