OOEY GOOEY CRUSTLESS APRICOT FRANGIPANE TART
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. NOTE: The ingredients below fill a 27 cm (10 1/2 inch) round baking tray, about 4 cm (1 1/2 inch) deep.
Servings 16
Ingredients
- 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
Instructions
- 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).
Notes
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!