Recipes
Apricot and chocolate frangipane tart
Ripe apricots are the perfect match for the delicate almond frangipane filling, made with cocoa powder for a delicious chocolate hit
Ripe apricots are the perfect match for the delicate almond frangipane filling, made with cocoa powder for a delicious chocolate hit
(6 votes)
Cook: 1 Hour 45 Mins
Serves: 12
Price: 47p per serving
Nutritional Information
Each 97g serving contains
Energy
1632kj
390kcal
1632kj
390kcal
20%
Fat
27.5g
27.5g
High
39%
39%
Saturates
11.6g
11.6g
Med
58%
58%
Sugars
16.6g
16.6g
High
18%
18%
Salt
0.23g
0.23g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1682kj/402kcal
Typical energy values per 100g:
1682kj/402kcal
Ingredients
375g pack Asda Ready Rolled Shortcrust Pastry
200g unsalted butter, softened
200g golden caster sugar
3 large eggs
150g ground almonds
50g cocoa powder, sifted
4 apricots, halved and destoned
1tbsp apricot jam
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Line a 20cm tart tin with pastry and trim to fit. Chill in the freezer for 10 mins to firm.
3
Cover the pastry with baking paper and fill with baking beans. Blind bake for 15 mins. Remove the beans, reduce the oven to 170C/150C Fan/Gas 3½ and bake for 15 mins until crisp.
4
Meanwhile, beat the butter and sugar until combined, then mix in the eggs, ground almonds and cocoa powder.
5
Spoon the mixture into the pastry case and push in the apricots, cut side up.
6
Bake for 50-60 mins or until a skewer comes out cleanly from the centre. Stir the jam, then brush over the top while still warm. Cool for 20 mins before serving warm or cold.