stone fruit // frangipane tart
It's been a really long time before I baked anything besides a mug cake. (I have become really good at mug cakes.) But after binge watching all available seasons of the Great British Bake Off and now moving on to Masterclass, it's about time I dusted off the old baking pans (actually, I didn't have a tart pan and had to go buy this one).
Mother's Day was as good an excuse as any to come out of baking retirement and go right for a multi-step recipe that requires a free afternoon. Yet, aside from needing to pause, chill, and wait between making the pie crust, frangipane filling, and poached stone fruits, this recipe isn't nearly as difficult as it is time consuming. If you have the time, it is well worth it.
The basic recipe is a frangipane tart, which is some sort of magical combination of an almond cake and eggy custard. Once you learn the crust and frangipane filling, you can tinker with the fruit to make any delicious combination you want. This original recipe called for both apricot filling and fresh apricots on top, but I swapped them for peaches due to availability on my first go. I then baked it again a week later using a combination of apricots and berries. Any stone fruit (peaches, apricots, nectarines, plums...) would taste great with the almond and apricot filling.
The only equipment you absolutely need to make this tart is a 11-12" tart pan with removable bottom. A food processor is helpful, but my cheap little ninja chopper worked just fine for both the tart crust and filling. Either can be done by hand with minimal muscle. I will say, however, that I have become a big fan of using a little kitchen scale for baking (especially since the original recipe is from the BBC). So much less measuring and washing! What took me so long?
This is definitely an impressive tart to look at, a real reward for brushing up on some basic baking skills.
(for an 11" tart pan with removable bottom)
- 2 cups flour
- 7 tbsp butter
- 3 1/2 tbsp caster sugar (although granulated will work)
- 1 egg
- 3/4 cup butter
- 3/4 cup caster sugar (recommended over granulated)
- 4 eggs
- 2 cups almond flour
- 1 tsp almond extract
- 7 oz apricot jam
- 5-10 ripe stone fruit (depending on if you want to cover the entire surface of the tart)
- 4 tbsp apricot jam
- 4 eggs