Frangipane and Filo Apricot and Cherry Tart

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.

frangipane and filo apricot and cherry tart

Add your fruit filling.

Layer on the frangipane
frangipane and filo apricot and cherry tart

Sprinkle over the dessicated coconut

Cook at 150° for 30 minutes

frangipane and filo apricot and cherry tart

Serve with cream or a lovely coulis as shown.

frangipane and filo apricot and cherry tart

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2 thoughts on “Frangipane and Filo Apricot and Cherry Tart”

  1. Pingback: Keith

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