Hi, guys! The weekend is almost upon us so I thought it would be the perfect time to share the latest post in my Bright Bakes series. This one is seriously tasty, so don’t say I didn’t warn you when you’re making your way back to the cake tin for a second (third?!) helping! This was my first time making a frangipane but it’s quickly become one of my favourites thanks to it’s moist texture and sweet flavour. Here’s the how-to:
1. Roll out your chilled sweetcrust pastry into a circle 2mm thick. Pick the pastry up by draping it over a rolling pin and place it inside a 23cm tart tin. Be sure to push the pastry into the corners and trim the excess off the top. Prick the base and sides of the pastry with a fork then place a screwed up piece of baking parchment over the pastry before chilling in the freezer for 10 minutes.
2. Take the tart tin with the pastry in out of the freezer and pour in the baking beans. Next, put it in the oven for 20 minutes, or until the pastry starts to go a pale golden colour. Remove the baking beans and parchment.
3. Meanwhile you can make the filling by beating together the butter, sugar, eggs, flour and ground almonds until the mixture is light and fluffy. Put the mixture into the pastry case and smooth it out before placing the apricot halves equally around the tart with the rounded sides facing upwards. Place the frangipane back into the oven for 50-60 minutes until golden.
4. Once cooked, take the tart out of the oven and leave to cool for 10 minutes before taking it out and placing on a wire rack to cool completely.
Have a wonderful weekend, friends!
// Photography by Will Taylor | Recipe adapted from Home Baking by Jo Wheatley