Apricot almond Frangipane Tart

Apricot almond Frangipane Tart


Apricot almond frangipane tart laced with Indian aromatic spices saffron and cardamom is a wonderful summer dessert when the stone fruits are falling off the carts and all you want to relish is a fruity, summerish light dessert .The tart has been on my mind since I picked up a small box of apricots from the farmers market the other day but the fruits were perfectly ripe and so fleshy that they got over in no time so came another box and I kept few aside before they were polished again , became part of fruit platters, Tiffin snacks and salads .Oky so back to the tart ,it’s an eggless recipe both the crust and the filling .I have tried to keep it healthier by cutting down on butter , white flour and sugar .

The tart shell recipe is simple


1/2 cup all purpose flour

1/4 cup oats flour

1/4 cup chilled butter

1/4 cup powdered sugar

slurry made with 1 tsp chia seeds and two tsp water (keep this chilled)

Pinch of salt

Mix both the flour ,salt and sugar and add butter.Now with your finger tips rub the flour into butter until it gets sand like consistency. Now add the slurry to make dough.Flatten the dough ,cover in cling wrap and refrigerate for min 30 min .

Take the dough out and roll it.Place it in the tart pan and remove the extras .Cut  out laces or patterns from this extra dough. Poke the tart with a fork and again refrigerate it wrapped in cling wrap.

Lets prep the frangipane now


1/2 cup almond flour

1 tbsp cornstarch

1/4 cup coconut sugar

2 tbsp almond butter

Pinch of salt

few strands of saffron

1/4 tsp cardamom powder

Mix everything well .Add 1-2 tsp milk to get smooth cake batter consistency.Keep it aside for 5 min .Slice the apricots ,cover them in some honey. Now add 1/4 tsp baking powder and mix well.Pour the frangipane mix in the tart.Cover the frangipane with the sliced honeyed apricots .Sprinkle some brown sugar on top .Bake in a preheated oven at 175 c for 30 min or until toothpick comes out clean.

Once the tart is cooled brush it with some apricot jam for a beautiful glaze .Its best eaten the next day as the juices from the fruit seep in every corner of the tart and with every bite of tart there will be merrymaking in the mouth.I hope you will enjoy recreating every step of this recipe just the way I did.