Apricot frangipane from The Natural Cook: Eating the Seasons from Root to Fruit (page 82) by Tom Hunt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raw cane sugar for rapadura, and plain flour for spelt flour.

  • RachLFinn on July 15, 2018

    Looks impressive for very little effort and washing up (I confess to using shop bought puff pastry). The frangipane was very mild - the almond flavour didn't come through strongly (great for me - I hate marzipan); the gooey toffee dominates in a nice way. Allow time for this to cool - definitely better warm rather than hot. Recipe says 12 portions... 6 of us polished this off very easily in one go. *Ahem* NB: Used soft dark brown sugar in place of rapadura (i hadn't heard of rapadura before today). Definitely use less sugar for the baked apricots (I used 70g vs the recipe asking for 150g... I think this was still perhaps too much). Fold the edges of the pastry to form a lip around the fruit & the filling - like a galette - the frangipane becomes runny in the heat of the oven before it sets. This needed 45 minutes (an extra 15) in my fan oven.

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