For the frangipane
• 250g ground almonds
• 200g granulated sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 200g soft salted butter
• 2 tablespoon all-purpose flour
Pour the ingredients into a mixer and whir away until a fine paste has formed. This is frangipane. Try not to eat too much of it raw like I did.
This is enough frangipane to make a few tartlets or indeed a larger tart. And there’s nothing I like more than a large tart. Don’t snigger.
For the tart in todays recipe:
• A sheet of filo pastry
• Stewed apricots
• Fresh cherries marinaded in cherry brandy
• A handful of dessicated coconut
Take your sheet of filo pastry and place it carefully in a greased flat tin.
Add your fruit filling.
Layer on the frangipane
Sprinkle over the dessicated coconut
Cook at 150° for 30 minutes
Serve with cream or a lovely coulis as shown.