Apricot frangipane tart

Summery recipe with ripe apricots

For the pastry

• 200 g plain flour

• 90 g butter

• 80 g sugar

• 1 egg

• 1 pinch of salt

For the almond filling

• 70 g butter

• 70 g honey

• 70 almond powder

• 1 egg

For the decoration

• 8 ripe apricots

• 2 tablespoon apricot jam

• 15g flaked almonds, toasted

1. To make the pastry, mix the melted butter, the sugar and the salt. Add the egg and mix. Add the flour and mix until the mixture holds together. Wrap in cling film and chill in the fridge for 20 minutes.

2. For the filling, mix the butter, almond, honey and egg in a bowl.

3. Wash the apricots, cut them in half. Cut each half in three pieces.

4. Roll the pastry out on a floured surface and use it to line a flan tin. Chill the pastry for 10 minutes.

5. Spread the filling on top of the pastry. Place the apricots in circles over the top of the tart. Brush the top with jam mixed with warm water to make it shinny.

6. Bake for 30-40 minutes, until the filling is set. Remove from the oven and let it cool down.

7. Scatter over the flaked almonds before serving.