Apricot and chocolate frangipane tart
- 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
Preheat the oven to 200C/180C Fan/Gas 6.
Line a 20cm tart tin with pastry and trim to fit. Chill in the freezer for 10 mins to firm.
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.
Meanwhile, beat the butter and sugar until combined, then mix in the eggs, ground almonds and cocoa powder.
Spoon the mixture into the pastry case and push in the apricots, cut side up.
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.