Apricot frangipane tart

by Jenny Chandler

A gluten-free summer pud from Jenny Chandler

Yellow pea flour brings a distinctive flavour to this tart and means that it is it suitable for people who can’t eat gluten. You can swap it for normal plain flour if you prefer.


For the pastry:
200g yellow pea flour
100g chilled butter, in small cubes
50g icing sugar
2 egg yolks

For the filling:
100g unsalted butter, melted
100g soft brown sugar
120g ground almonds
25g yellow pea flour
2 eggs
1-2 drops of almond extract or rose water
1-2 drops of vanilla extract
1 tbsp dried edible rose petals
8 apricots, halved
25g flaked almonds or chopped pistachios
1 tbsp soft brown sugar

For the chantilly cream:
250ml whipping cream, chilled
1 tsp vanilla extract
2 tbsp sugar


Preheat the oven to 180C. Sift the flour into a bowl and make a well in the middle. Add the butter and rub in well. Next add the sugar and then lastly the egg yolks and just enough cold water to bind the mixture.

If the room is not too warm you will be able to roll out the pastry at once. If the pastry is too sticky just chill it for a while before rolling.

Roll out the pastry and line a 24cm round tart tin or a rectangular 30 x 10cm tin. Leave to rest for at least half an hour in the fridge.

Bake the pastry blind (lined with paper and weighted down with beans) for 10 -15 mins, then remove the beans, prick the base with a fork, and return to the oven for 5 mins.

For the filling, beat the butter until really soft then whisk in the sugar and ground almonds. Next, add the flour and finally the egg and extracts. Spread over the cooked tart base.

Now arrange your apricot halves on top. Sprinkle with the flaked almonds or pistachios and the sugar.

Bake for about 30 mins, until the filling is set. Do keep an eye on the pastry and cover with foil if it is getting too dark. Remove from the oven and leave to cool.

Whisk the cream until thick and peaky and then whisk in the vanilla and sugar. Serve with the tart.

Recipe: Jenny Chandler