30 June 2022
Frangipane with poached apricots and Chantilly cream
Make the most of the British apricot season and prepare this delicious Frangipane tart, served with Chantilly cream and poached apricots. Perfect as a light dessert at a BBQ or for an afternoon lunch in the sun.
Frangipane
90g golden caster sugar
112g soften butter
2 large eggs
1 tablespoon plain flour
112g ground almonds
1 tablespoon Amaretto
Method
Preheat oven to 180 degrees C.
Cut out parchment paper and place inside a 20 x 10 baking tin.
Whisk together the butter and sugar until fully combined.
Then add one egg at a time, whisking until combined and fluffy.
With a spatula, fold in the flour and ground almonds little by little. It’s important not to knock the air out of the mixture at this point – take your time.
Carefully pour the mixture into the baking tin and bake at 180 for 20 minutes.
Poached apricot
4 apricots halved
100ml white cooking wine
100ml of water
100g sugar
Teaspoon of vanilla, one star anise, 2 cloves
Method
Combine all ingredients in a pan.
Poach the apricots until just tender, then take the apricots out of the poaching liquor – leave to cool.
Chantilly cream
200ml double cream
20g icing sugar
Teaspoon of vanilla
Method
Add all ingredients to a medium sized bowl and whip with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.
To Serve
Using a sharp knife, slice the tart into even pieces and divide between plates. Top with a generous spoonful of Chantilly cream and arrange pieces of apricot to one side.
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