Frangipani Tart

frangipani tart

Frangipani Tart

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This aromatic tart is named after the frangipani, a tropical plant noted for its fragrancy; its oils are used to make perfume.
Servings: 6 slices
Calories: 601


  • 8 oz frozen puff pastry defrosted
  • 6 canned apricot halves drained and finely chopped
  • 1/2 teaspoon finely grated orange zest
  • 4 oz soft tub margarine
  • 4 oz caster sugar
  • 2 eggs lightly beaten
  • 4 oz ground almonds
  • melted margarine for greasing


  • 2 oz icing sugar sifted
  • 2 tablespoons orange juice warmed


  • 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.
  • 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.
  • 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.
  • 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.
Calories: 601 kcal
Carbohydrates: 54 g
Protein: 9 g
Fat: 41g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 55 mg
Sodium: 294 mg
Potassium: 154 mg
Fiber: 3 g
Sugar: 33 g
Vitamin A: 1441 IU
Vitamin C: 6 mg
Calcium: 63 mg
Iron: 2 mg
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