METHOD

Preheat the oven to 180C. Line your tart tin with Milly’s sweet short pastry or any good store bought pastry. This frangipane recipe will fill two 20cm shallow tart tins or one large 30 cm tin.

Cream the butter in a bowl then gradually beat in the sugar and continue beating until the mixture is light and soft. Use a low speed for this, you don’t want to incorporate too much air. Gradually add the eggs and egg yolks, beating well after each addition. Add vanilla.

Stir in the ground almonds and the flour. Spread the frangipane into the chilled pastry case. Push your peeled and stoned fruit or your berries into the frangipani mixture until they touch the pastry base.

Bake the tart on a preheated baking sheet for 30-40 mins or until the pastry is browned and the frangipani is cooked and set. Transfer to a wire rack to cool. Remove from the tart tin while still warm as it’s often easier to unmould.

Whilst the tart is cooling, make the apricot glaze. Place all the ingredients in a heavy saucepan. Bring slowly to the boil, stirring gently until syrupy. Strain.

Brush the tart with the apricot glaze quickly (as the glaze can set pretty quickly and become unspreadable) and serve at room temperature.