Challenge 6 – The Great British Bake off – Apricot & Ginger Frangipane… By Lucy Simmons
September 23, 2015
Another recipe from the Great British Bake off: a delightful ginger & apricot frangipane.
- Prep: 30 mins
- Cook: 40 mins
- Yields: 6 Party size
1. In a food processor blitz together the flour and butter until it forms breadcrumbs. Add the rest of the ingredients until the mixture forms a ball. Add 1-2 tbsp of water, the mixture will form a dough. Transfer on to a lightly floured surface and roll out the pastry into a circle to fit the tart tin. Press the dough into the tin so if fits in all the ridges and place in the fridge for 30 minutes.
2. Beat the butter in a large bowl until pale and creamy, then add the sugar and beat again. Add the eggs one at a time and beat inbetween each. If the mixture separates add 1 tbsp of flour. Fold in the ground almonds and flour until fully incorporated and mix in the ginger with 1 tbsp of syrup until evenly distributed. Pour the mixture into the chilled pastry case and smooth out. Arrange the apricots to create a pattern on top of the frangipane.
3. Place on a baking tray and bake in a preheated oven at 180C for 30 minutes then cover with foil and bake for another 10-20 minutes until the middle is baked. When inserting a skewer it should come out clean. Leave to cool for 10 minutes then remove from the tin and place on a cooling rack.
4. Place the remaining ginger syrup into a small sauce pan, place on a medium heat until thickened. When the frangipane has cooled use a pastry brush to spread over the syrup, this will give the frangipane a lovely gloss. Enjoy.