Wholemeal Apricot Frangipane Tart

25cm/10” round tart dish or springform tin, parchment paper and 2 x mixing bowls

WHOLEMEAL SWEET PASTRY BASE
75g Doves Farm Organic Fine Plain Wholemeal Flour
35g caster sugar
35g butter
1 egg
flour, for dusting

APRICOT FRANGIPANE
50g ground almonds
75g caster sugar
2 eggs
8 apricots
butter, for dish

170°C, Fan 150°C, 325°F, Gas 3

Wholemeal Sweet Pastry 

1. Rub some butter around the inside of a 25cm/10” round tart dish or springform tin.
2. Put the flour and sugar into a mixing bowl and stir to combine.
3. Chop the butter into small cubes and add them to the bowl.
4. Using a fork or pastry blender work them together until the mixture resembles fine breadcrumbs.
5. Break the egg into a small bowl and beat well.
6. Add the egg to the mixing bowl and bring together a dough.
7. Using your hands, gather everything together to form a ball of pastry dough.
8. Dust the work surface with flour, put the pastry in the middle and sprinkle it with flour.
9. Roll the pastry out into a circle 5cm/2” larger than your dish and transfer it to the dish.
10. OR simply press the dough into the dish using your fingers.
11. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
12. Scatter ceramic baking beans (or rice or flour) over the parchment paper, spreading them all over the surface. 
13. Bake for 15 minutes.
14. Remove from the oven and carefully lift the parchment paper and contents off the pastry. 
15. Return the pastry to the oven and cook for a further 5-6 minutes. 

Apricot Frangipane Tart

1. Measure the almonds and sugar into a mixing bowl.
2. Add the eggs and beat together really well.
3. Tip the mixture onto the pastry base and spread it out.  
4. Slice the apricots in half and remove the stones.
5. Arrange the apricots over the frangipane mixture with the cut side down.
6. Bake for 45 minutes.