https://www.cutoutandkeep.net/projects/chocolate-ginger-and-apricot-frangipane-tart • Posted by Cat Morley
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.
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.
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.
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.
Whisk together the butter and sugar then whisk in the eggs, one at a time.
Whisk in the ground almonds, cocoa, rum and ginger.
Spread half the filling in the pie dish.
Cut the apricots into thin slices and arrange on top of the pie.
Spread the remaining filling on top.
Bake for 45 minutes at 180'C.
Use a cake stencil to dust your tart with icing sugar.
Serve and tuck in!