Apricot frangipane tart

Apricot frangipane tart

  • Serves 6
  • Ready in 25 min
  • Easy
No special tart tin is needed for this easy fruit pud; ready in less than 30 minutes.

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  • 375g pack ready-rolled puff pastry
  • 175g marzipan
  • 3 tbsp double cream
  • 2 x 410g cans apricot halves in syrup or fruit juice
  • Drizzling of honey
  • Sprinkling of chopped pistachios


  1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll the puff pastry and place on a baking sheet. Trim off any scraggy edges and chill in the fridge.
  2. Chop the marzipan and whizz with the double cream in a food processor to make a paste. Spread over the pastry, leaving a 2-3cm border all the way around.
  3. Drain the apricot halves, pat dry, and arrange, cut-side up, on the marzipan. Drizzle with honey, to taste, and bake for 15-20 minutes, until the edges are risen and golden.
  4. Transfer to a wooden board, dust with icing sugar and sprinkle with chopped pistachios before serving.
  • Try making these in individual portions for friends; they will look impressive but are actually very simple. Just use smaller squares of pastry and follow the rest of the recipe.

From October 2008

Main Ingredients:

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