Individual Apricot and Frangipane Tarts
Deliciously moist little fruit tarts
Makes 2 (easily doubled or tripled); Prep 10 minutes, cooking 40 minutes
For the Shortcrust Pastry
- 50g plain flour (plus a little extra for rolling out)
- 25g butter
- Pinch of salt
- Tiny bit of water to combine
For the filling
- 50 butter
- 50g sugar
- 1 egg
- 50g ground almonds
- 50 grams of cake crumbs (I use little individually packed madeleine’s, two of these are about 50g)
- Couple of drops of almond essence
- 2 apricots (use plums, cherries or blueberries if you prefer)
- Mixing bowl and spoon
- Chopping board and sharp knife
- Individual loose bottom tart tins (I use ones that are 10cm diameter)
- Rolling pin
- Baking parchment
- Baking beans (or dry rice/beans)
Heat the oven to 200C and then make the pastry (unless you want to use shop bought which is also fine!). Start by rubbing the butter into the flour and salt until it resembles fine breadcrumbs. Then add a small amount of water to combine to make the dough, if you’re not sure how much you need for this small amount of dough start with a tiny a tablespoon and add a little more if needed.
Split the dough in half and roll each into a circle large enough to line your tine with a little bit hanging over the side (the pasty should be about 2/3mm thick) and then line the tin (my tins are non-stick but if you’re worried you can brush the tins with a little oil or butter before lining). Then add a piece of baking parchment on top of the pastry and fill the cases with baking beans.
Bake the cases for 10 minutes and then remove the baking beans (carefully as they will be very very hot! – I try to lift them out using the baking parchment). Put the cases back in uncovered for another 5 minutes and then remove from the oven once again and trim the excess edges off.
While the pasty is blind baking you can make the frangipane filling. Start by creaming together the butter and sugar then mix in the egg (it will look hideous at this stage!). Finally, add the almond essence, ground almonds and cake crumbs and mix well. When your cases are done, divide the mixture between the two. Depending on the depth of your tins, you may have a little spare, you can fill the pastry till it’s nearly at the top, but it will expand so don’t overfill them!
Finally chop the apricots into little wedges (6 or 7 wedges per apricot) and push these into the top of the frangipane. I just get as many in as I can, but you can try and make a nice pattern if you wish. Put the tarts back into the oven for 25 minutes at which point the frangipane should be cooked and the apricots will have started to brown on top. Once cooked let them cool for about 5 minutes before removing from the tin and serving.
These are lovely by themselves (and also great when cold as well) but can also be served with cream (runny or whipped) or custard.