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what to do w/ homemade apricot jam?
Prep Time30 mins
Cook Time30 mins
Servings: 6
for the pastry:
  • 175 g all-purpose flour
  • 1 egg
  • a pinch of salt
  • 75 g icing sugar
  • 80 g cold butter
for the frangipane:
  • 100 g ground almonds
  • 2 eggs
  • 3 tbsp sugar
  • 1 tsp vanilla extract
for the topping:
  • 6 apricots
  • 100 g apricot jam
  • 25 g flaked almonds
  • handheld electric mixer
  • tart form (w/ loose bottom) (35 x 11 cm)
how to...
  • Dump all the ingredients for the pastry into a bowl & knead w/ your hands until all is combined. Form a ball (or so) & put the bowl w/ the ball in the fridge.
  • Dump all the ingredients for the frangipane in a bowl & mix w/ your handheld electric mixer until combined & smooth.
  • Clean, trim & halve the apricots. Discard the pits.
  • Mash the apricot jam - if necessary.
  • Preheat the oven to 175° C w/ fan.
  • Oil the tart form.
  • Roll out the pastry between sheets of cling foil & transfer to the tart form. Fit the pastry into the tart form.
  • Pour the frangipane into the tart form & distribute evenly all over the pastry.
  • Add the apricot halves & cover everything w/ a thin layer of apricot jam. Use a brush if necessary.
  • Add the flaked almond.
  • Let it bake in the preheated oven for about 25-30 min.
  • Let the mess cool down in the tart form before carefully lifting the bottom & transferring the - hopefully stable - mess to a plate.
Servings: You may cut the pastry into 6 pieces, however, you may also cut each piece into 2 afterwards. So it's enough for 6-12 servings.
The cake will be fine for 3-4 days sitting on your kitchen shelf, covered.