Advertisement
Apricot Frangipane
Preparation info
- Makes
20
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Ingredients
½ ½ 100 g 3½
Method
- Prepare the Pâte Sucrée as instructed. Prepare the poached apricots: make the syrup in a pan. Put the apricot halves in the syrup, cover with a cartouche and cook over a low heat for 5 minutes. Leave the apricots to cool in the syrup.
- Roll the pastry out to 2mm (⅛ inch) thick on a lightly floured surface. Use a 4cm (1½ inch) cutter to cut out 20 pastry discs and
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe