A beautifully indulgent and colourful summer dessert recipe: Apricot, Strawberry and Peach Frangipane
by Eleanor Weil
This recipe was a pure joy to make and immensely satisfying to see it all come together. There are so many beautifully ripe stone fruits in season at the moment, making food shopping just that little bit more fun and helping to get us all in the mood for summer holidays. Peaches and apricots always remind me of my childhood holidays spent in Catalonia where we used to enjoy the juiciest and sweetest stone fruits I've ever tasted. The taste and smell of a peach immediately transports me to idyllic holidays spent on the Costa Brava- a place we can't wait to take our son Cosmo- already an avid fan of pretty much every fruit we've given him- and right now we get through about a punnet of strawberries and blueberries everyday.
This recipe is a celebration of the best that summer fruits have to offer alongside a beautiful almond paste-my favourite kind of shamelessly indulgent cooking! We recommend serving this with some afternoon tea or for dessert with some vegan white chocolate and raspberry ice-cream.
Apricot, Strawberry & Peach Frangipane
4 ripe apricots, quartered and stones removed Half a ripe peach cut into small slices 3 hulled and quartered strawberries
20g flaked almonds 1 tbsp apricot jam (for glazing at the end)
Ingredients for the pastry crust:
Either shop bought vegan short crust pastry or our home-made version:
155g All purpose flour (we used Doves Farm plain white flour) 1 tbsp gluten-free cornflour 50g coconut sugar 1/4 tsp salt 85g vegan butter cut into 1 cm cubes Ice cold water (as required)
Almond filling: 155g almond flour 3 tbsp all purpose flour 3 tbsp cornflour 60ml almond milk 80g light Muscovado or coconut sugar 120g apple sauce 1 tsp almond extract Pinch of salt
Method:
1.Whisk the flour, cornflour, salt and sugar in a bowl. Then slowly whisk or cut in the butter with a pastry cutter until it resembles coarse breadcrumbs. Gradually add in a bit of ice cold water while continuing to gently whisk until it forms a nice pliable dough but don't add too much water as you don't want it to be overly moist.
2. Shape the dough into a disc and cover tightly before placing in the fridge for at least 30 minute.
3. For the almond filling whisk all the ingredients together until a thick batter/paste has formed.
4. Roll the dough out so that you can place it into a 9 inch tart tin and gently press the pastry into the sides of the tin evenly. Refrigerate again for 1/2 an hour- 1 hour so it's nice and firm.
5 Pre-heat the oven to 180 fan. Prick the pastry with a fork and bake it for 15 minutes or until lightly golden. Pour the almond filling onto the pastry and smooth it with a palette knife. Then place the fruit on top in a pretty pattern, then scatter the flaked almonds over all of it.
6. Bake for 35-40 minutes until it starts to turn a lovely brown colour and the edges of some of the fruits begin to look charred, and be sure the filling in the centre is set and the pastry has cooked through completely. Remove from the oven and glaze with apricot jam using a pastry brush. We recommend serving straight away when it's cooled down a bit from the oven on a wire rack.
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