Michelin starred chef Martin Wishart shares with us how to make apricot and almond tart - plus, watch his step-by-step tutorial.
Apricot and almond tart with crème fraiche
Serves eight
Sweet pastry
300g plain flour
90g icing sugar (sifted)
100g diced butter
1 ½ eggs beaten
Pinch of salt
Method
1 Cut the butter into a small dice and soften to room temperature.
2 Sift the flour and salt onto a work surface and make a well in the centre, add the butter and sugar and gently work together with your fingertips until breadcrumb texture.
3 Make a well in the center and add the beaten eggs. Gradually draw in the flour with your fingers until it has all been incorporated.
4 Form the dough into a ball, being careful not to over-work it. Wrap the ball in cling film and refrigerate for at least 3 hours before use.
Frangipane
125g butter
125g icing sugar
125g ground almonds
25g plain flour
4 eggs
Method
1 Cut the butter into a dice and soften to room temperature.
2 Sieve the icing sugar into a bowl and add the butter. Beat together until white and creamy.
3 Fold in the ground almonds and flour.
4 Beat the eggs into the mix one at a time until incorporated well.
Note: for the best results beat the frangipane for 3 minutes to give a lighter texture.
Final preparation and serving
10 whole fresh apricots
Small tub of crème fraiche
Sprig of fresh mint
1 Pre-heat the oven to 190°C.
2 Butter and flour a 30cm flan ring.
3 Roll out the sweet paste to 5mm thickness and place into the flan ring pressing it into the corners. Prick the base with a fork.
4 Spoon the frangipane mixture into the flan and spread it out evenly with a palette knife.
5 Cut the apricots in half and arrange them on top of the frangipane.
6 Place the tart in the middle of the oven and bake for 20-25 minutes.
7 Remove the tart from the oven and allow it to cool for 10 minutes before removing the flan ring.
8 Serve with a spoon of crème fraiche and a sprig of mint.
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