Apricot and ginger frangipane tart

This was another Bake Off inspired recipe search that yielded very interesting results. At first it seems a super complicated process but its definitely worth the effort.

Ingredients:

For the Pastry- 200g plain flour

100g butter

50g golden caster sugar

1 egg yolk

couple of drops vanilla essence

for the frangipane- 100g butter

100g golden caster sugar

2 eggs

140g ground almonds

75g plain flour

2 - 3 tbsp stem ginger in syrup

approx 14 apricots (or a small bag of them)

Firstly prepare the pastry. Rub the butter into the flour until it resembles breadcrumbs. Add the sugar, vanilla, egg and 1-2 tbsp of ice cold water and mix until the dough just comes together. Chill for half an hour. When ready roll out into a disc and line your tart tin. To prepare the frangipane, start by beating together the butter and sugar with an electric whisk until light and fluffy. Gradually add the eggs beating well after each. Then stir in the flour, almonds, and ginger. Spoon the frangipane into the pastry and smooth out the top. Gently press the apricots into the top of your tart and cook at 180 for 40-50 minutes, when finished the frangipane should be lightly golden. Serve with cream.