Apricot and Raspberry Frangipane Tart

apricot tart

I have just submitted the above photo to a food photography competition in Observer Food Monthly. The competition asks people to send in pictures of their favourite comfort food to get them through the winter. Well, it would be difficult to get through the winter without pudding. This is the ideal combination of comforting stodginess from the rich almond frangipane, and a hint of freshness from the tangy raspberries and sweet apricots, reminding us that summer is not too far away.

eggs

It seems to have been constantly raining for weeks on end, and we’re only now starting to see anything resembling clement weather.  A day slowly pottering around in front of a warm oven seems a fitting antidote to the rain. I wanted to make something that I had all the ingredients in the house for, to save braving the raging storm outside. I found a tin of apricots in the cupboard that were (just) within their expiry date, and an icy cluster of raspberries in the freezer, from when the plants in the garden were fit to bursting in the summer.

tart

I decided to make a tart, as the last time I made one was the Rhubarb and Custard Crumble Tart, which was the first recipe on the blog almost a year ago. When working at the café, I discovered the joys of frangipane – an Italian pastry cream made with eggs, sugar, butter and ground almonds. It’s really easy to make, unlike the more troublesome crème patisserie, as you just mix all the ingredients together and pour it into the pastry case. And the result is not bad for a casual bit of rainy-day baking.

tart slice

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