Apricot, Ginger and Almond Frangipane Tart

• wheat flour↗200g g
• cold butter100g g

  cut into cubes

• golden caster sugar↗50g g
• a few drops of vanilla extract
• egg yolk↗1
• butter↗100g g

  soft

• golden caster sugar↗100g g
• eggs↗2
• ground almond↗140g g
• wheat flour↗75g g

  plus extra for dusting

• ginger roots (in syrup)2

  in syrup, finely chopped, plus 3 tbsp syrup

• 8–10 apricots

  pitted, quartered

• powdered sugar, crème fraîche↗

  and vanilla bean paste (optional)

Step-by-step instructions

1. 1

   Sift 200 g wheat flour, add 100 g cold butter cut into cubes and a pinch of salt into a food processor. Pulse until the mixture resembles crumbs. Add 50 g golden caster sugar and pulse again. Add a few drops of vanilla extract, 1 egg yolk and 1–2 tbsp ice water, pulse until the dough comes together into a homogeneous mass. Shape into a disc, wrap in cling film and chill for 30 minutes.

2. 2

   Prepare the cream filling. In a large bowl beat 100 g soft butter until creamy. Gradually incorporate 100 g golden caster sugar, beating until the mixture is light and fluffy. Add the two eggs one at a time, beating well after each. Stir in 140 g ground almond, 75 g wheat flour, a pinch of ground ginger and 1 tbsp ginger syrup, mixing quickly until smooth.

3. 3

   Preheat the oven to 180 °C (160 °C convection, gas 4) and place a baking tray inside to heat. Roll out the chilled dough on a lightly floured surface, fit it into a 22 cm tart tin, pressing against the base and sides. Place the tin on the prepared tray. Evenly spread the almond cream filling over the dough, then arrange the quartered apricots on top. Bake for 40–50 minutes, covering the tart with foil after 30 minutes to prevent over‑browning. The tart is done when the fruit is soft and a skewer inserted into the filling comes out clean.

4. 4

   Let the tart cool in the tin for 10 minutes, then carefully transfer it to a rack. In a small saucepan heat the remaining ginger syrup until it thickens, and glaze the dessert with it. Dust the finished tart with powdered sugar, serve warm or cold with a spoon of crème fraîche, optionally mixed with a little vanilla bean paste.