It really is the season of mellow fruitfulness, each grocery store I go in to has punnets of peaches, nectarines and apricots and stunningly they are all beautifully ripe and juicy. A week ago I picked up two punnets of beautiful tiny apricots with the intention of making a pie. I had recently made a desert of peaches stuffed with crushed amaretti biscuits and oven roasted and the combination of flavours worked so well that I wanted to combine these apricots with almonds. I decided on an apricot and frangipane tart and because the apricots were so tiny and pretty I made individual tartelettes rather than one big tart.
The quantity of pastry here made 24 little tarts, I used two 12 mould bun / small muffin trays.
10 ounces Doves Farm Gluten Free Plain Flour
1 teaspoon of Xanthan Gum
¼ teaspoon of salt
1& ½ tablespoons of icing sugar
2 ounces of lard
3 ounces of chilled butter
A few tablespoons of chilled water
1. Stir together the dry ingredients in a bowl.
2. Grate or cut in the butter and lard and then rub to9 the fine breadcrumb stage with the tipe of your fingers.
3. Stir in just enough of the chilled water to make a smooth dough.
4. Wrap the dough in cling film and allow to rest in the fridge for at least a half hour before turning the pastry our on to a well- floured work-surface
5. Roll the pastry out to a thickness of about 3mm and use a cutter I use an extra- large wine glass) to cut out pastry circles to fit the moulds in your tray.
You can pop the pastry lined tray in the fridge while you are making the frangipane filling.
125 grams of sugar
125 grams of ground almonds
125 grams of butter, softened
1 tablespoon of gluten free plain flour
1. Beat together the softened butter and the sugar until pale and fluffy
2. Beat in the eggs one at a time, scrapping down the sides of the bowl to make sure everything is well combined.
3. Stir together the four and the ground almonds and then fold into the batter.
To make the tarts
Pre heat the oven to Gas 5 / 190c/ 375
12 apricots rinsed halved and stoned. When you half the apricots slice them half way through on the diagonal.
1. Place a ½ teaspoon of apricot jam in the base of each tart
2. Spoon in about half a desert spoon of frangipane in to each tart, you need to divide the frangipane evenly between the 24 tarts.
3. Lightly press an apricot half in to each tart.
4. Place in the preheated oven for 50 minutes. After 25 minutes you can switch the placement of the trays in the oven to prevent the tarts on the top shelf from browning too much.
5. Remove the trays from the oven and allow to cool in the tray for a few minutes before placing the tarts on a cooling rack.
6. Make a glaze by thinning the apricot jam with a little hot water and brushing over the warm tarts.
These tarts can be served warm with little cream or ice cream for desert or you could pop them on a cake tray to serve after lunch with a cup of tea.