Apricot, Almond and Ricotta Frangipane Tart with Apricot Lavender Ice cream
View original ↗
Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Apricot, Almond and Ricotta Frangipane Tart with Apricot Lavender Ice cream

NUTRITION · PER SERVING130M COOK
CAL 24%·PRO 21%
CARBS 49G40% OF CAL
5G FIBER0G ADDED0G INTRINSIC17G OTHER26G TOTAL SUGAR
FAT 30G56% OF CAL
9G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A buttery almond crust holds sweet ricotta frangipane topped with fresh apricots and flaked almonds. This elegant tart is a refined dessert with rich, nutty flavors.

dessertbaked goodvegetarian
View the full recipe on Supergolden Bakes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

  • For the crust
  • 150 g | 5.3oz all purpose flour
  • 115 g | 4oz | 1 stick unsalted butter (cubed, at room temperature)
  • 70 g | 2.5oz ground almonds
  • 3 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp almond extract
  • 2 tbsp butter unsalted butter (melted to grease the tart case)
  • <br>
  • For the filling
  • 400 g | 14oz tin apricot halves in juice
  • 3 large eggs
  • 100 g | 3.5oz caster sugar
  • 60 g | 2oz ground almonds
  • 50 g | 6 tbsp plain flour
  • 4 tbsp ricotta cheese
  • 2 tbsp unsalted butter (melted)
  • 1/2 tsp baking powder
  • 3 tbsp flaked almonds (to sprinkle on top)
  • 2 tbsp granulated sugar (to sprinkle on top)
PREP
40M
SODIUM
110MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.