This frangipane tart with apricots and redcurrants will make your taste buds go WOW! The perfect summer tart, almond sweet with a buttery crispy shortcrust and a beautiful acidity from the apricots and redcurrants.
Frangipane tart with apricots and redcurrants
8 servings
Shortcrust:
100 g plain flour
40 g powdered sugar
a pinch of salt
75 g butter, cold
1 tsp water
Frangipane:
80 g butter, softened
80 g sugar
80 g almond flour
2 eggs
Topping:
4 apricots
40 g redcurrant
15 g almond flakes
Some powdered sugar
Shortcrust:
Add flour, powdered sugar and salt to the bowl of a stand mixer (I have a Kitchen Aid). Cut butter into thin slices and add it to the other ingredients. Turn on the mixer and let it mix until the dough ressembles bread crumbs. Gather the dough with water. Cover the dough and let it chill in the refrigerator for 30 minutes. Roll out the dough between two pieces of parchment paper and transfer it into the tart pan (20 cm). Alternatively, use your finger tips to press out the dough into the pan.
Frangipane:
In a bowl whisk together butter and sugar to combine well. Fold in the almond flour and finally add the eggs one at a time. Pour the frangipane cream on the shortcrust dough in the tart pan.
Topping:
Cut the apricots in halves and place them cut side facing up on the frangipane cream. Add redcurrants and sprinkle with almond flakes. Bake the tart in the oven at 175 degrees Celsius for about 25-30 minutes until beautifully golden.
Cool down the tart slightly before serving and sprinkle with some powdered sugar. Enjoy on its own or with a dollop of whipped cream or sour cream.
