English Apricot and Almond Bake

A frangipane-filled tart featuring buttery shortcrust pastry, sweet ground almonds, and fresh apricot quarters baked until golden brown.

Baking Vegetarian Dessert Almond Apricot

Estimated Nutrition

Calories

524.6

kcal / serving

5245.5 kcal total

Carbs

59g

per serving

589.6 g total

Fat

28.5g

per serving

285.2 g total

Protein

7.8g

per serving

78.4 g total

Cook Time

minutes

Serves

pieces

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

375

Sweet Shortcrust Pastry

ready-made

200

Caster Sugar

0.5

tsp

Baking Powder

CondimentsSauces

150

Apricot Jam

warmed until melted

Dairy

200

Butter

softened, plus extra for greasing

piece

Eggs

free-range

Fruits

piece

Apricots

stones removed, cut into quarters

GrainsCereals

200

Plain Flour

plus extra for dusting

NutsSeeds

125

Ground Almonds

Method

Preheat the oven to 170°C and grease a 30x23cm cake tin with butter and baking paper.

Roll out the pastry on a floured surface to 0.5cm thickness.

Line the tin with pastry, trim the edges, and chill in the fridge.

Beat the butter and sugar in a bowl for 5 minutes until fluffy.

Add the eggs one at a time, beating well after each addition.

Fold in the flour, ground almonds, and baking powder.

Brush pastry with jam, add filling, and top with apricot quarters.

Bake for 30-35 minutes at 170°C until golden and firm, then cool on a wire rack.