Frangipani Tart
This aromatic tart is named after the frangipani, a tropical plant noted for its fragrancy; its oils are used to make perfume.
Ingredients
- 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
icing
- 2 oz icing sugar sifted
- 2 tablespoons orange juice warmed
Instructions
- 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