Dried Verjuice Apricots and Frangipane Tart

INGREDIENTS

Sour Cream Pastry

  • 200g Unsalted chilled butter
  • 250g Plain Flour
  • 1/2 cup Sour Cream

Frangipane Filling

  • 1 jar Dried Apricots In Verjuice Syrup
  • 120g Unsalted Butter
  • 120g Caster Sugar
  • 2 Egg
  • 30g Plain Flour
  • 120g Almond Meal
  • To Serve Double thick Cream
Print Recipe

For the sour cream pastry, pulse butter and flour in a food processor until the mixture resembles coarse breadcrumbs.

Add sour cream and pulse until just combined.

Shape dough into a ball and place in between two pieces of baking paper. Roll to five millimetres thick, then transfer to a tray and place in freezer to rest for ten minutes.

Line a twenty four centimetres loose-bottomed tart tin with pastry, then place in freezer to rest for ten minutes.

Preheat oven to 200C.

Line pastry cases with foil or baking paper, and pie weights, and blind bake for 10-15 minutes. Remove foil and weights, and bake for a further five minutes or until pastry is dry and golden. Set aside to cool completely.

For the frangipane filling, decrease oven to 180C. Drain apricots from syrup, reserving syrup in a bowl; set aside.

Using an electric mixer, beat butter and sugar until thick and pale.

Add the eggs one at a time, then ¾ of the reserved Verjuice syrup.

Fold in flour and almond meal until just combined.

Transfer filling into cooled tart case, then arrange with apricots, pressing them gently into filling.

Brush apricots with remaining verjuice syrup, then place on a baking tray, and cook in oven for twentyfive minutes or until a toothpick inserted in the centre of the tart, comes out clean.

Remove from oven and set aside to cool slightly. Serve warm with cream.