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1 Apricot Frangipane Tart

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Apricot Frangipane Tart

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Ingredients

8 portion(s)

Sour cream pastry for tart

  • 200 grams Butter Cubed
  • 250 grams Plain flour
  • 125 grams sour cream

Frangipane filling

  • 275 grams sugar
  • 10 apricots fresh, halfed and stoned
  • 70 grams Butter
  • 50 grams plain flour
  • 150 grams whole almonds, milled
  • 2 eggs
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Sour cream pastry

  1. Place flour and butter in TM bowl ands mix for 8 seconds at speed 6.

    Add sour cream and mix for 6 seconds at speed 6

    Remove pastry from TM bowl and using Thermomat, roll out to line a 25 cm flan tin.

    Line pastry with baking paper or foil and nake at 190° C for 10 minutes

    Remove paper and bake for a further 5 minutes or until pastry is dry.

    2. frangipane filling

  2. Place water and 200grams of the sugar in shallow frying pan on low heat

    Stir to dissolve sugar and place apricots cut side down to poach for 4 mins. remove from pan and allow to cool.

    Meanwhile mill whole almonds on speed 10 for 10 secs in TM  bowl

    Add remaining sugar, butter, eggs and flour and mix at speed 6  approx 6 secs

    Spread filling over previously prepared tart case and arrange cooked apricots on top. Bake in oven till golden brown and set on 190 degrees approx 35 mins

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Tip

Other stone fruit can be used in season. The tart can be made without a flan tin as a free form tart by placing filling in the middle of circle of pastry and folding over the edges to enclose filling and fruit. I made two smaller tarts this way.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Just making this now and my

    Submitted by AmyZC on 12. January 2016 - 14:59.

    Just making this now and my pastry was so wet there was no way I could roll it out. Any ideas why? I followed your amounts exactly. Also how much water in with the sugar, can't find any mention of the amount?? Thanks for your help.

    Amy Greenwood | Thermomix Consultant | Tasmania | Facebook: Amy Greenwood - Thermo Consultant

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  • Apricot Frangipane Tarts

    Submitted by Ros Teirney on 9. March 2013 - 15:45.

    Apricot Frangipane Tarts developed by Cheryl MacNeil cooked by Bridget Teirney Apricot Frangipane Tarts developed by Cheryl MacNeil cooked by Bridget Teirney
    Dear Cheryl,  My daughter just made your lovely apricot tarts.  Thank you again for the recipe. She is proud of them and I am thrilled she chose your recipe.  Hope you like the pic. I'm so excited. All smiles.  tmrc_emoticons.)

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • Looks beautiful, Cheryl -

    Submitted by Ros Teirney on 13. February 2012 - 20:54.

    Looks beautiful, Cheryl - yum!  I'd love to see the photo or smell the real thing.  Definitely on the TO TRY list.  Congratulations.  tmrc_emoticons.)

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • This can be divided into two

    Submitted by Cheryl Mac Neil on 13. February 2012 - 15:28.

    This can be divided into two small tarts and made as a free-form tart without the use of tins.  This is how I made mine in the photograph.  When baking the tart in a free-form style there is no need to pre-bake the pastry.  In this case it takes less time in the oven to bake two small ones.  Much depends on the temperature of your oven, but the tart should be golden.  Other stone fruits would work equally well - such as plums of peaches.

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