Apricot Purée Almond Tart

Use Purée Apricot, Frozen, Boiron (1kg) to make this recipe. Apricot purée adds acidity to a rich almond tart and keeps the fruit layer even from edge to edge. Reduce it first so the pastry stays crisp and the frangipane bakes rather than steams.

At a glance

• Yield: 10
• Preparation: 35 minutes
• Cooking: 45 minutes
• Chilling or freezing: 1 hour

Purée Apricot, Frozen — Boiron (1kg)

£16.49

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Ingredients

• 250g apricot purée, thawed
• 40g caster sugar
• 1 tsp cornflour mixed with 1 tbsp cold water
• 1 baked 23cm sweet pastry case
• 100g unsalted butter, softened
• 100g caster sugar
• 100g ground almonds
• 2 large eggs
• 1 tbsp plain flour
• 25g flaked almonds

Method

1. Simmer the purée and 40g sugar for six minutes. Stir in the cornflour slurry and cook for one minute, then cool.
2. Heat the oven to 170°C fan. Beat butter and 100g sugar until creamy, then mix in ground almonds, eggs and flour.
3. Spread the cooled apricot layer over the pastry base. Spoon over the frangipane and level it without disturbing the fruit.
4. Scatter with flaked almonds and bake for 35 to 40 minutes until golden and set.
5. Cool for at least one hour before slicing.

Why this recipe works

Apricot and almond share a natural stone-fruit character. A concentrated purée layer supplies brightness and prevents the frangipane from tasting one-dimensionally sweet.

Practical tips and variations

• Cool the fruit layer fully before filling the tart.
• Do not overfill the pastry case because frangipane rises.
• If the purée is sweetened, reduce the first sugar addition.

Serving and storage

Keep covered at cool room temperature for one day or refrigerate for up to three days. Return to room temperature before serving.

Frequently asked questions

Can I use ready-made pastry?

Yes. Blind-bake it fully before adding the fruit and frangipane.

Why is the bottom of my tart soft?

The purée may not have been reduced enough, or the pastry case may have been underbaked.

Can I freeze apricot almond tart?

Yes. Freeze slices well wrapped for up to one month and thaw at room temperature.