William Curley, Suzue Curley

Apricot Frangipane

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Preparation info
  • Makes

    20

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ingredients

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