Reference to Cooking 5-Star Apricot & almond frangipane tart
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To cook an extraordinary Apricot & almond frangipane tart, below are the components required:
- Prepare of For the pastry.
- You need 200 g of plain flour 100g cold butter, cubed 50g golden caster sugar few drops vanilla extract 1 egg yolk.
- Provide of For the frangipane.
- You need 100 g of butter,softened 100g golden caster sugar 2 eggs 140g ground almond 75g plain flour, plus extra for dusting 3-4tbsp Lemon juice 8-10 apricots, stoned and quartered.
After readying the ingridients, next you are ready to make your tasty Apricot & almond frangipane tart by following the procedures below:
- To make the pastry, tip the flour, butter and a pinch of salt into a food processor. Pulse until the mixture resembles breadcrumbs. Add the sugar and pulse again. Add the vanilla, egg and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin, pressing it into the sides. Chill for 30 mins..
- Meanwhile, prepare the frangipane. Using an electric whisk, beat the butter until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, beating well after each addition, then stir in the almonds, flour, and lemon juice.
- Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat. Spoon the frangipane into the tart case and smooth. Poke the apricots into the frangipane. Transfer to the baking tray and bake for 40-50 mins (cover with foil after 30 mins if the tart is taking on too much colour) until the fruit is tender and a skewer poked in the frangipane comes out clean..
- Leave the tart to cool in the tin for 10 mins, then transfer to a wire rack. Heat the remaining ginger syrup in a pan until thickened, and glaze the tart with it. Serve warm or cold, dusted with icing sugar, with a dollop of crème fraîche mixed with a little vanilla bean paste, if you like..
Apricots are cultivated throughout the temperate regions of. apricot (n.) Asian tree having clusters of usually white blossoms and edible fruit resembling the peach apricot (n.) downy yellow to rosy-colored fruit resembling a small peach If apricots are ripened properly, they are delicious. The flesh has a soothingly soft texture. It tastes sweet to very sweet and it is quite juicy. See more ideas about Apricot recipes, Recipes, Apricot. Indulge a little - and try this simple apricot & yogurt marriage.
Recipe : Apricot & almond frangipane tart
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