This crustless apricot frangipane tart is basically just everyone’s favourite part of any tart – the filling! It really is ooey and gooey and everything else buttery and decadent. The recipe is easy and gluten free, and the flavour combination of slightly tart apricots, almonds and aromatic lemon thyme will blow you away.
It’s time for another instalment of My Mum’s Kitchen! If you’ve missed the first part, be sure to check out the super yummy Vegetable Omelette recipe. This recipe series is exactly what it says it is – recipes dreamt up by my mum, because such deliciousness needs to be shared. You can see all the recipes in the series if you click on “My Mum’s Kitchen” in the main menu.
You know people who take some ingredients, throw them together in a way that feels kinda right, eyeball absolutely everything, and the end result is to die for? Yep, that’s my mum. Which also means that no dish is ever the same… and that, unfortunately, it’s often hard to replicate her recipes. Because nothing – and I mean nothing. Is. Written. Down.
Well, this recipe has been written down, and let me tell you, this is the one recipe I wouldn’t like to miss out on. Neither would you, trust me. This ooey gooey crustless apricot frangipane tart is both a contradiction and the best thing ever. A contradiction because, well, a tart is by definition “an open pastry case containing a sweet or savoury filling”. That is, it has a crust, which this crustless frangipane tart does not. And it’s the best thing ever because we all know that the filling is the reason we eat tarts anyway.
But leaving semantics aside, let’s focus on the gooey deliciousness at hand. There are hardly words to express how delicious this frangipane is.
Sweet, but not overly so.
Buttery, gooey and decadent.
Aromatic, being full of lemon thyme.
Balanced, due to the refreshing, slightly tart apricots.
Finally: almonds + apricots + lemon thyme = WIN.
(Yes, the deliciousness of this combination of flavours has me resorting to equations.)
I mean, just look at it:
As you can see, this crustless frangipane tart really has everything going for it – and it’s also incredibly easy to make, its preparation and baking requiring less than an hour. There’s also the gluten free aspect and… oh yeah, the EATING ONLY THE FILLING aspect (without appearing rude for leaving the crust… because you know, there is none).
Now, you might be the biggest crust fan out there (I get you, I lurve myself some buttery, crisp, flaky crust) – and I’d still tell you to make this crustless frangipane tart. Why? Because it’s ooey and it’s gooey and it’s insanely delicious. And my mum has actually written down the recipe, and we should all be really thankful for that. (Hi mum! Thank you mum!)
OOEY GOOEY CRUSTLESS APRICOT FRANGIPANE TART
- 300 g finely ground almonds
- 250 g caster sugar, divided
- 200 g unsalted butter, softened
- 5 medium eggs
- 1 tsp vanilla extract
- 2 tbsp ground gluten free oats
- lemon thyme leaves from 20 - 25 sprigs of lemon thyme
- 10 apricots, de-stoned and halved
- 50 g flaked almonds
Pre-heat the oven to 180 ºC (350 ºF) and, if needed, line a round baking tray with baking/greaseproof paper.
In a bowl, toss the apricot halves in 2 tbsp caster sugar and set them aside to macerate (which is just a fancy way of saying "allow them to release their juices and form a syrup with the sugar").
In a food processor, grind together ground almonds and the rest of the caster sugar (250 g minus 2 tbsp) until very fine, resembling flour. (Note 1)
Add the unsalted butter, eggs, vanilla extract and lemon thyme to the food processor, and pulse it until everything is evenly incorporated and you get a smooth mixture (about 2 minutes).
Divide the frangipane evenly into two bowls.
Into one half of the frangipane, add the ground oats and mix well until fully incorporated.
Transfer the frangipane with oats into the baking tray, spreading the mixture evenly.
Arrange the apricot halves onto the bottom frangipane layer, skin-side up.
Spoon over the other half of the frangipane mixture and smooth out its top.
Sprinkle with flaked almonds.
Bake the crustless frangipane tart in the pre-heated oven at 180 ºC (350 ºF) for 40 - 45 minutes or until golden brown on top.
Allow to cool and dust with icing sugar.
Serve and enjoy!
The crustless frangipane tart keeps well in a cool dry place for 3 - 4 days (but is actually gone within a day).
Note 1: If you don't have a food processor, you can skip this step, but your frangipane might not be as smooth – it will still be super duper delicious, though. For all subsequent steps, all the mixing in the food processor can just as easily be done in a bowl with some elbow grease!