Apricot Frangipane & Tonka Tart

Cooking time: 2hrs

SERVES: 8

Ingredients

- 1 Egg Yolk
- 40g Icing Sugar
- 65g Soft Butter
- 125g Plain Flour
- Small pinch of Salt
- 100g Butter (softened)
- 100g Golden Caster Sugar
- 2 Eggs
- 140g Ground Almond
- 75g Plain Flour
- 1 Vanilla Pod (scrapped)
- 1/4 Tonka Bean (grated)

- 10 Ripe Apricots
- 100g Honey
- 1 Tonka Bean (grated)
- 350g Chardonnay

Method

- Beat together the egg yolk & icing sugar then add the butter and mix until fully incorporated.
- Add the flour and gently crumble the mixture between your fingers.
- Pour out your pastry crumbs onto the bench and press into a ruff ball.
- Roll out between two sheets of cling film and rest in the fridge on a tray for 30 minutes.
- Take the sheet of pastry out of the fridge and line your 22cm ring on a non-stick mat.
- Blind bake for 12 minutes at 165°c.

- Using an electric whisk, beat the butter, vanilla & tonka un til creamy, then add the sugar and continue beating until light and fluffy.
- Gradually add the eggs, beating well after each addition, then stir in the almonds. Or you can add it all to a food processor and blitz.
- Set aside in a piping bag ready for building your tart.

- Bring the honey, wine and tonka to a boil and reduce for 2 minutes.
- Halve the apricots and place into a sous vide bag.
- Remove the air fully then steam at 85°c for 8 minutes.
- Allow to cool then remove from the bag.
- Reserve the liquor and reduce by half to glaze the tart after cooking.
- Keep the oven tat 166°c fan and put in a baking tray to heat. Spoon some Jam (flavour of your choice) into the bottom of the baked tart case.
- Pipe the frangipane into the tart case and smooth. Poke the apricots into the frangipane and sprinkle with flaked almonds.
- Bake for 40-50 mins until the fruit is tender and a skewer poked in the frangipane comes out clean.
- Leave the tart to cool in the ring for 10 minutes.
- Heat the remaining syrup in a pan and glaze the tart with it.