Written By Catherine Parrott

APRICOT AND THYME FRANGIPANE TARTS

EQUIPMENT

  • Oven set at 160c°

  • 1 X Muffin tray. 

  • Hand-held blender (if making preserve)

INGREDIENTS:

For the Pastry…

  • 375g Plain Flour

  • 125g Caster Sugar

  • 250g Butter, cold and cubed

  • 1 Lemon, zested

  • A pinch of salt

  • 1 Egg, beaten


    For the Apricot Preserve (you can use shop bought but I will boo you)

  • 2 Tins of Apricots

  • 1 Lemon, Juice

  • 20g Sugar

  • Sprig of Thyme


    For the Almond Frangipane…

  • 150g Butter, room temperature

  • 150g Sugar

  •  75g Plain Flour

  • 3 Whole Eggs, room temperature

  • 150g Ground Almonds


    To Finish the Tarts…

  • 50g Toasted Flaked Almonds

  • 50g Apricot Jam

  • 25ml Water

      

     

To Assemble: Roll the pastry to 0.5inch thick and cut 10cm circles. Reroll to cut enough for 12 discs (you can freeze any leftovers) and push gently into the muffin moulds. Place the tray into the fridge and allow to firm up in the fridge for 30 minutes.  Once chilled, fill with the apricot filling enough to cover the base.  Finish by piping the frangipane to cover the preserve and leaving a 1cm gap to the top of the moulds. Top with the sliced apricots and a sprinkle oof flaked almonds into the top of each and bake for about 20-25 minutes, or until golden and the pastry is cooked. Once cooled, brush with the warms glaze and serve.

 

METHODS:

For the Pastry…

In a mixing bowl, sand together the butter and four until a sandy texture, fold in the sugar, salt and lemon zest until combined.

Pour in the egg and mix slowly to bring the dough together. Once it starts to come together, place onto a floured surface and bring together with your hands. Wrap with clingfilm and flatten to about ½ inch. Allow to rest in the fridge until firm. 

For the Apricot Preserve…

Take a few apricots and slice them so that you have enough to decorate the tops of your tarts.

Combine the remaining along with the other ingredients in a pan and cook until softened and no juices remain. Remove the thyme and blitz until smooth. Leave to cool until needed

For the Frangipane…

Cream together the butter and sugar together until light and fluffy. Alternate adding the egg and flour the sugar mixture.

Finish by folding in the ground almonds.

Reserve the flaked almonds for decoration.

Heat together to dissolve and loosen the jam. Once the tarts are baked brush with the warm jam.

Catherine Parrott
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