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.