Honeyed Apricot and White Chocolate Frangipane

Honeyed Apricot and White Chocolate Frangipane


For the pastry

  • 225g plain flour
  • 100g butter
  • 50g caster sugar
  • 1 egg yolk

For the frangipane filling

  • 200g butter
  • 70g caster sugar
  • 3tbsp honey
  • 3 eggs
  • 200g ground almonds
  • 50g plain flour
  • 50g white chocolate chips
  • 2 tbsp spiced rum (optional)
  • 3 tbsp apricot jam
  • 1 tin of apricot halves, drained
  • White chocolate, melted, for decoration


  • Fluted 8” (20cm) loose bottom tart tin 


  1. To make the pastry, rub the butter into the flour, to resemble fine breadcrumbs. Stir in the sugar. Add the egg yolk and work into a dough ball, you may need a little water if the pastry is not coming together.
  2. Wrap the pastry in some greaseproof paper, and allow to chill for an hour.
  3. Preheat the Rangemaster 10 function Built-in Oven to Duo, 170°C.
  4. Roll the pastry so to 2-3mm thick, line the tin with the pastry and cut away any excess leaving a 2 mm overhang. Prick the pastry all over with a sharp knife and allow to chill while preparing the filling.
  5. To make the frangipane filling, in a large bowl cream the butter, sugar and honey together until light and fluffy.  
  6. Beat in the eggs, one at a time until fully incorporated.
  7. Sieve in the grounds almonds and flour and fold together.
  8. Add the rum and chocolate chips and fold through until evenly distributed. Set aside
  9. Spread the apricot jam in the base of the pastry case, so there is an even layer. Add the frangipane filling and spread evenly on top of the jam.
  10. Arrange the apricot halves on the top.
  11. Place the frangipane on the wire shelf on shelve position 1 of the preheated oven for 30-35 minutes, until golden brown.
  12. Drizzle the melted chocolate over the top of the frangipane and allow to cool. Serve warm or cold with a spoon of crème fraîche or whipped cream and enjoy.  
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