Chocolate, Ginger & Apricot Frangipane Tart

A chocolate and ginger frangipane tart topped with apricot!

Posted by Cat Morley

About

Inspired by the frangipane challenge on the Great British Bake Off, I gave mine a chocolate and ginger twist dusted with icing sugar through Crafterella's own custom pie stencil.

Share

You Will Need (14 things)

  • For the pastry

  • 200 g Flour
  • 100 g Butter
  • 40 g Sugar
  • 1 Egg

  • For the filling

  • 100 g Butter
  • 100 g Sugar
  • 2 Eggs
  • 75 g Ground Almonds
  • 25 g Cocoa
  • 50 g Crystallized Ginger
  • 4 Small Apricots
  • 2 tbsp Rum

Steps (10 steps, 45 minutes)

  1. 1

    Whisk together the flour, butter, sugar and egg in a bowl to make the pastry and knead into a ball. Add a little water if the mixture is too crumbly or a little more flour if it's too wet.

  2. 2

    Roll out the pastry and fold over your pie dish, moulding into the shape of the dish and cutting off any excess pastry from the edges. Prick the bottom with a fork and bake for 10 minutes at 180'C.

  3. 3

    Whisk together the butter and sugar then whisk in the eggs, one at a time.

  4. 4

    Whisk in the ground almonds, cocoa, rum and ginger.

  5. 5

    Spread half the filling in the pie dish.

  6. 6

    Cut the apricots into thin slices and arrange on top of the pie.

  7. 7

    Spread the remaining filling on top.

  8. 8

    Bake for 45 minutes at 180'C.

  9. 9

    Use a cake stencil to dust your tart with icing sugar.

  10. 10

    Serve and tuck in!