Apricot and Lavender Frangipane

22 Aug, 2022 | Recipes

Manon Lagrève; @manonlagreve

Makes 1 Frangipane

Share this article…

Apricot and lavender frangipane tart

For the Pastry

  • 300g of plain flour
  • 150g of salted butter
  • 1 egg
  • 2/3 tbsp of water
  • 2 tbsp of sugar

For the Frangipane

  • 50g of butter
  • 50g of sugar
  • 50g of grounded almonds
  • 400g of apricots
  • Lavender
  • Some honey

Method

1. Make the pastry: crumble the butter onto the flour and sugar with your hands. Add the egg and the water and make a ball. Cover and Keep in the fridge for 20min.

2. Make the frangipane: cream the sugar and the butter with a fork. Add the egg and mix well. Finish with the grounded almonds.

3. Roll the pastry out on a floured worktop. It should be about 4/5mm thick and quite a large circle. Don’t worry if it is uneven. Place on a floured baking sheet.

4. Assemble: quarter the apricots. Spread the frangipane in the middle of the circle you made. Leaving 5min around the sides free. Place the apricots on top and close the pastry on itself to make a sort of galette.

5. Wash with egg wash and sugar and add 1 pod of lavender on top. keep in the fridge for 15/20min before cooking it for 30/40minutes at 180C fan oven.

6. Eat warm or cold, un délice!

Share this article…

Whilst WYLDE MOON consults with experts, no advice should replace that of your registered doctor. As such, the information we publish is for information purposes only. It is not intended to be a substitute for medical advice, diagnosis or treatment. Always seek the advice of your qualified healthcare provider for any medical conditions, and never disregard professional medical advice because of information you have read from WYLDE MOON.

By participating in programs such as the Amazon Services LLC Associates Program WYLDE MOON may make affiliate revenue if you buy a recommended product, but we only recommend the absolute best in the eyes of our experts.

You may also like…

Peanut butter overnight oats & home-made granola crunch

Peanut butter overnight oats & home-made granola crunch

Recipe by Bettina Campolucci Bordi; @bettinas_kitchenServes 2Share this article...Ingredients 1 tablespoon peanut butter 250 ml (81/2 fl oz / 21/3 cup) water 220 g (8 oz / 1 cup) gluten-free milled oats 1 medjool date, stoned (pitted) and chopped 1...

Moussaka and Tzatziki

Moussaka and Tzatziki

Recipe by Bettina Campolucci Bordi; @bettinas_kitchen Serves 4Share this article...A dish that deserves the time that it takes to prepare, and for me a reminder of many holidays spent in Bulgaria. The smell of my grandmother’s and aunties’ kitchens...