This aromatic tart is named after the frangipani, a tropical plant noted for its fragrancy; its oils are used to make perfume.
makes 6 slices
225 g (8 oz) frozen puff pastry, defrosted
6 canned apricot halves, drained and finely chopped
1/2 teaspoon finely grated orange zest
100 g (4 oz) soft tub margarine
100 g (4 oz) caster sugar
2 eggs, lightly beaten
100 g (4 oz) ground almonds
melted margarine, for greasing
50 g (2 oz) icing sugar, sifted
2 tablespoons orange juice, warmed
1. Heat the oven to 190°C (375°F) Gas 5. Lightly grease a 20 cm/8 inch flan or sandwich tin with a loose base.
2. Roll out the pastry on a lightly floured surface and use to line the tin. Mix the apricots and orange zest
together and sprinkle over the base of the pastry case.
3. Beat the margarine with the sugar until pale and fluffy. Beat in the eggs, a little at a time, then stir in the ground almonds. Spoon the mixture into the pastry case and level the surface.
4. Bake in the oven for about 40 minutes, until the filling is set and browned. Leave to cool in the tin for 10 - 15 minutes, then remove from the tin and place on a serving dish. 5 Make the icing: blend the icing sugar and orange juice until smooth. Using a pastry brush, brush the icing over the top of the flan. Serve warm or cold.
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