Apricot Frangipane Tart

Serves: 6

Preparation: 15 minutes

Cooking: 20-25 minutes

Ingredients:

6 apricots, stone removed & sliced
1 handful blueberries
1 sheet sweet short pastry
1 teaspoon sliced almonds

Almond Frangipane Ingredients

50g butter
1/3 cup caster sugar
1 egg
½ teaspoon lemon zest
1/3 cup ground almonds
¼ cup flour
¼ teaspoon baking powder

Method:

Preheat the oven to 180°C. Line a baking tray with baking paper.

Cream the butter and sugar until pale and fluffy. Whisk the egg and slowly add to the butter and sugar

Add the lemon zest, ground almonds, flour and baking powder. Fold in until mixed

Place the pastry on the baking tray. Spread the frangipane mixture over the pastry, leaving a border to fold the pastry over the tart

Arrange the apricots and blueberries on top of the frangipane. Fold up the edges of the pastry and sprinkle with almonds

Refrigerate for 20 minutes. Bake for 20-25 minutes until golden

Serve warm or at room temperature