Leave the tart to cool slightly before removing from the tin and serving in slices.Remove the tart from the oven and brush with the melted jam while still warm. Heat the apricot jam gently in a small pan for about 2 minutes until warmed.Push the apricots gently into the mixture, then bake in the preheated oven for 30–35 minutes until golden.
#Fig bakewell tart skin
Cut each apricot half into 3 or 4 wedges and arrange them on top of the frangipane, skin side up. Allow the frangipane to rest for 5 minutes before smoothing it inside the pastry case. To make the frangipane, cream the butter, sugar, flour and almonds together, then slowly add the egg, mixing until fully incorporated. Reduce the oven setting to 150☌/Gas 2. When cooked, use a sharp knife to trim the excess pastry level with the top of the tin and set aside to cool. Remove the paper and beans, then return the pastry to the oven for 5 minutes to cook the base. When the tart case has chilled, blind bake it in the preheated oven for 15 minutes. Meanwhile, preheat the oven to 200☌/Gas 6. Use a fork to prick the base, then line with greaseproof paper and fill with ceramic baking beans or uncooked rice. Use the pastry to line the tin, gently pressing it into the sides and leaving about 1cm overhanging the top edge. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin (3mm). Lightly butter a 25cm loose-bottomed tart tin. Place the tart on the tray and bake at 190☌/Fan 170☌/Gas 5 for about 45–50 minutes until the almond filling and pastry are golden brown. To reheat, loosely cover the tart with foil and reheat in the Roasting Oven on the grid shelf on the floor for about 15 minutes.ĬONVENTIONAL OVEN - Put a heavy flat baking tray into the oven to preheat. Alternatively, complete the tart to the end of step 5, cool, wrap and freeze for up to 1 month. Filled with the frangipane mixture it can be kept forabout 1 hour, covered and refrigerated. PREPARE AHEAD - The pastry-lined flan tin can be kept, covered with clingfilm, in the fridge for up to 24 hours. Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. If the pastry is becoming too dark, place a ring of foil around the edge. After this time put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. : 2 oven Lift the tin on to a baking sheet and bake on the floor of the Roasting Oven for 15–20 minutes until pale golden. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. 
Add the sugar and orange zest and pulse again. Lift the tin on to a baking sheet and bake on the floor of the Roasting Oven until pale golden, about 15–20 minutes. Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs.Be sure to leave enough room between them to allow the frangipane mixture to rise.
Arrange the pear halves, cut side down, attractively on the filling.
Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. If possible, chill for a further 30 minutes. Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm (11 in) in diameter, about 2.5cm (1 in) deep. Leave this mixture in the fridge until required. Process for a few seconds until well incorporated. Add the ground almonds, flour and almond extract. 
Scrape down the sides of the bowl with a spatula. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Make the filling in the unwashed processor.Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough.You could use a bought 500g (18 oz) pack of shortcrust pastry if time is short. This is a great tart to serve for a party.
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