Apricot frangipane tart

There's nothing better in late spring than a light dessert to round off a celebratory meal. You can make this frangipane apricot tart a day ahead if you like, adding the apricot topping up to an hour before serving. It's the perfect match for a crisp, dry rosé.

Ingredients

Serves 8–10

10 ½ oz all-butter shortcrust pastry

12–14 large apricots, stoned and quartered

⅔ cup elderflower cordial

9 oz soft unsalted French butter

9 oz superfine sugar

9 oz ground almonds

1–2 tsp vanilla bean paste or extract

2 eggs, beaten

6 tbsp apricot jam

Icing sugar, to dust

The Homes & Gardens method

1. Roll out the pastry to a 1/8 inch thick circle and use it to line a 9-inch loose-bottom tart tin (this tin at Amazon will give you pretty fluted edges), so the edges overhang slightly. Prick the base all over and chill for 20 minutes; heat the oven to 375°F, gas mark 4. Blind bake the pastry case for 20 minutes, then remove the beans and paper and bake for 15–20 minutes, until very pale golden.
2. To poach the apricots, put them in a wide-based saucepan with the elderflower cordial and bring to a very gentle simmer over a low heat. Simmer for 8 minutes or until the apricots are tender but still holding their shape. Remove the pan from the heat and set aside to cool completely. Carefully remove the apricots using a slotted spoon then simmer the syrup until it is reduced by half.
3. To make the frangipane, beat the butter and sugar together, preferably in a stand mixer, until light in color. Add the ground almonds and vanilla and continue beating until evenly combined. Add the eggs, a little at a time, stopping to scrape down the sides now and then. If convenient. Cover and chill the mixture overnight, but it is fine to move straight on with the recipe.
4. Spread 4 tablespoons of the apricot jam evenly over the base of the pastry case, then spoon the frangipane over the jam layer. Bake the tart at 350°F, gas mark 4, for about 40 minutes, until golden, risen, and firm in the center. Set aside to cool slightly, then arrange the drained apricot quarters on top in closely packaged, concentric circles.
5. Combine the remaining apricot jam with 1 tbsp of the poaching syrup (the remainder can be used in gin-based cocktails or as a light cordial) and brush evenly over the apricots. Dust the top of the tart with icing sugar before serving warm or at room temperature, with cream or crème fraîche.

Best eaten fresh, this tart can, however, be kept for a couple of days covered in a dry, cool spot or in the refrigerator. The pastry won't be as crisp, but the flavors will be just as wonderful. We also have a lemon cheesecake tart recipe that you might like to try; just as easy to make, and equally as tasty.