Apricot frangipane tart

Delicious juicy apricots are swirled through this moist, ginger infused tart - irresistible served with a dollop of fresh cream.

  • 20 mins preparation
  • 55 mins cooking
  • Serves 12
  • Print


Apricot frangipane tart
  • 2 sheets frozen shortcrust pastry, thawed
  • 125 gram butter, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 2 1/4 cup almond meal (ground almonds)
  • 1 tablespoon ground ginger
  • 1 tablespoon chopped glace ginger
  • 400 gram can apricot halves, drained, thinly sliced
  • 2 tablespoon apricot jam, warmed, strained
  • thickened cream, whipped, to serve


Apricot frangipane tart
  • 1
    Preheat oven to moderate, 180°C (160° fan-forced).
  • 2
    Lightly grease a 22cm round tart pan with removable base. Line base and side with pastry, joining and trimming sheets to fit. Blind bake for 10 minutes. Remove paper and weights, baking a further 10 minutes.
  • 3
    In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Beat in eggs, almond meal and ground ginger until combined. Fold glace ginger through. Spoon mixture into pastry case, smoothing surface.
  • 4
    Arrange sliced apricots over top, overlapping slightly. Bake 10 minutes. Reduce oven to moderately slow, 160°C (140°C fan-forced). Bake a further 20-25 minutes. Cool completely in pan.
  • 5
    Brush warm jam over tart. Serve in slices with cream.


Warm jam in a small saucepan, stirring on low heat until melted. Strain through a fine sieve. Store in an airtight container in the fridge for up to 4 days.

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