Apricot-frangipane-chocolate-tart-web

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

By , 28 June 2019

(1 vote)

Apricot and chocolate frangipane tart
  • Prep: 15 Mins
    Cook: 1 Hour 30 Mins
    plus chilling and cooling time

  • Serves: 12

Nutritional Info
Each 97g serving contains
  • Energy

    1682KJ

    390KCAL

    20%
  • Fat

    27.5g

    high

    39%
  • Saturates

    11.6g

    high

    58%
  • Sugars

    16.6g

    med

    18%
  • Salt

    0.23g

    low

    4%
of your reference intake.
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
  • 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.