Frangipane is my favourite tart on our restaurant menu any time of the year, but in summer, it reaches another level with the use of gorgeous summer stone fruit.

We are lucky enough to source apricots from just up the road from a local, family-owned orchard, Waitaki Valley Orchards, and the combination of this beautiful fruit with the almond frangipane filling makes for a truly sensational dessert.

If you only make one sweet treat this year, this has to be it.

Enjoy!

Apricot Frangipane Recipe

For the tart:

1 blind-baked sweet shortcrust pastry case 9–10 fresh apricots, halved

For the frangipane:

250g unsalted butter, softened
250g caster sugar
250g ground almonds
4 whole eggs
50g plain flour
1 tsp vanilla essence

For topping:

¼ cup flaked almonds
1–2 tbsp caster sugar

Method

Preheat the oven to 160°C (fan bake).

Make the frangipane:

In a food processor, pulse together butter, sugar, and almonds.
Add the eggs, flour, and vanilla, and blend until smooth.

The mixture should be soft and spreadable.

Assemble the tart:

Spread the frangipane evenly into the pre-baked pastry case.

Arrange the apricot halves cut-side up, placing larger halves towards the edge for an even look.

Scatter flaked almonds over the top. Sprinkle with a little caster sugar for a light glaze.

Bake:

Place in the oven for 45–50 minutes, or until the frangipane is set and golden.

Check by inserting a knife into the frangipane (not the fruit).

It should be set, not runny.

If needed, bake for an additional 5–15 minutes, depending on your oven.

Cool & serve:

Let the tart cool for at least 10–15 minutes before removing from the case.

Slice and enjoy!