Apricot and Amaretto Frangipane Tart

You will need a 20cm flan ring 5 cm deep and there is no need to blind bake.  Preheat the oven, placing a baking sheet on the centre shelf at the time you switch it on.

Start by making the pastry. In a food processor blitz the flour, salt, sugar, and butter until the mixture resembles fine breadcrumbs.  With the motor running add the egg yolk and water which have been beaten together and then allow the mixture to form into a ball.   This will take about 1-2 minutes.  Remove from the machine, mould into a ball then wrap in clingfilm and chill for 30 minutes.

Place the flan ring onto a baking sheet lined with baking parchment. Roll out the pastry between two freezer bags then carefully line the ring.  Chill again then after about an hour chilling trim the pastry edges and prick over the base with a fork.  Make sure your pastry is well pressed down.  Pop into the freezer or fridge whilst you mix the filling.

To make the frangipane filling simply beat together the butter, almond extract and sugar then add the eggs and ground almonds (or ground almonds/ground rice mix) and beat until all well combined.  Drain any left over amaretto liquid from the apricots and incorporate this too.

Transfer the frangipane filling inside the chilled pastry case and decorate with the apricot strips. Sprinkle with flaked almonds.

Slide the tart from the cold baking sheet onto the preheated baking sheet, pop it directly into the oven and bake at 180 degrees for 20-25 minutes until golden brown.  When baked leave to cool for at least 20 minutes before removing the ring and transferring to another plate or serving dish.

Serve warm with a dusting of icing sugar.