Apricot and Pistachio Frangipane Tart
Inspired by techniques from Rosie Birkett (BBC Good Food).
A crisp almond pastry case filled with pistachio and almond frangipane, topped with fresh apricot halves and chopped pistachios, then baked until puffed, golden and just set.
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Method
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Free sugars
20 g per serving
40 % of the 50 g daily maximum · 80 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large mixing bowl
- baking parchment
- rolling pin
- deep 23 cm fluted tart tin with a loose base
- electric whisk or wooden spoon
- food processor or spice grinder for the nuts
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 534 kcal |
| Protein | 8.9 g |
| Carbohydrate | 41.9 g |
| of which sugars | 23.2 g |
| of which free sugars | 20 g |
| Fat | 38.6 g |
| of which saturates | 17.5 g |
| Fibre | 3.7 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
