Apricot Frangipane

St. Francis’s favorite pie with delicious, refreshing touch. Frangipane with fresh, softly sour apricots. Yummy as a breakfast.

Preparation time 10 minutes .. Baking 45-55 minutes


  • 100 g of soft butter
  • 2 eggs
  • 250 g almond broyage (50% ground almonds + 50% icing sugar)
  • 2 g lemon zest
  • 40 g plain flour; or gluten-free flour
  • 300 g fresh apricots


Preheat the oven up to 170°C.

Mix softened butter until creamy. Add almond broyage, lemon zest, eggs and flour and mix until smooth batter.

Put the batter into greased baking form, lay on top of the butter the apricots and bake in preheated oven for 45-55minutes.

Sprinkle the tart after baking with icing sugar and enjoy !

For this pie you can also use frozen apricots. But let them thaw before baking. Otherwise, the cake will get so much moisture that it will collapse after baking.

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