
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