Every baking star needs to have this absolute classic in their repetoire – a gorgeously light, buttery pastry case filled with traditional frangipane and layered with sticky jam, fresh apricot and flaked almonds.
Preheat the oven to gas 6, 200°C, fan 180°C.
Roll out the pastry to line a 27cm (10 1/2in) loose-bottomed, fluted tart tin.
Line the pastry case with nonstick baking paper and fill with baking beans (you could use raw rice or pasta). Bake for 12 minutes, remove the paper and baking beans and return to the oven for 5 minutes, or until the pastry looks dry and lightly golden. Set aside to cool.
Reduce the oven temperature to gas 4, 180°C, fan 160°C.
Beat the butter and sugar together for 2-3 minutes, or until light and fluffy. Add the ground almonds, flour, eggs and vanilla and mix well.
Spread the apricot jam over the base of the pastry case and top with the frangipane mixture. Make sure the filling is smooth before arranging the apricot halves on top (cut-side down). Scatter over the flaked almonds and bake for 25-30 minutes, or until the filling is set and golden.
Leave to cool in the tin before serving.
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