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Apricot Tart
A classic apricot and almond frangipane glazed tart, topped with roasted sliced almonds.
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Tell Me More
- Serve with double cream, a traditional vanilla custard, crème fraiche, or perhaps vanilla or salted caramel ice cream.
Liz’s 3 golden rules of frozen puddings:
Liz Dove has been our pudding maestro since the beginning of COOK, so there's not much she doesn't know about frozen puddings. These are her 3 golden rules:
- Remove all packaging when frozen: Always take your pud out of its box and put it on your serving plate while it’s still frozen.
- Serve at the correct temperature. Some puds are best served at room temperature, but cheesecakes are best chilled. Always check the instructions on the packaging.
- Slice with a hot knife. Dip your knife in hot water to get a lovely, smooth slice.
How We Make It
- An essential French dish, the case is made from a rich pate sucree pastry, which is then spread with a generous layer of almond frangipane
- We then simply arrange a layer of apricot halves, sprinkle over a few roasted flaked almonds over the top and bake in a nice hot oven
- Finally, its finished with a shiny apricot glaze
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,496 | 1,092 |
| Energy (cal) | 358 | 261 |
| Protein (g) | 6.3 | 4.6 |
| Carbohydrate (g) | 38.4 | 28 |
| of which: sugars (g) | 23.6 | 17.2 |
| Fat (g) | 18.9 | 13.8 |
| of which are saturates (g) | 7.5 | 5.5 |
| Fibre (g) | 3.9 | 2.8 |
| Sodium (g) | 0.11 | 0.08 |
| Salt (g) | 0.275 | 0.2 |
Please Note: The details above are correct as of 3 December 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Apricots (37%), Wheat Flour, Butter [Milk], Caster Sugar, Margarine, Ground Almonds (5%) [Nuts], Free Range Pasteurised Whole Egg, Self Raising Flour [Wheat Gluten], Apricot Jam, Free Range Pasteurised Egg Yolk, Milk, Semolina [Wheat Gluten], Roasted Flaked Almonds [Nuts], Almond Flavour [Nuts], Water.
Wheat Flour contains: Bread Wheat, Calcium Carbonate, Mastermix, Ascorbic Acid. Margarine contains: Vegetable Oils (Palm Oil & Rapeseed Oil), Water, Salt, Emulsifier: Mono and di-glycerides of Fatty Acids, Natural Colourings: Annatto, Curcumin and Natural Flavouring. Self Raising Flour contains: Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Raising Agents: Acid Calcium Phosphate, Sodium Bicarbonate. Free Range Pasteurised Egg Yolk contains: Egg Yolk, Citric Acid, Potassium Sorbate. Almond Flavour contains: Ethanol, Water, Mono Propylene Glycol, Flavourings, Almond Flavourings.
Please Note: The details above are correct as of 3 December 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
Serves 10
Defrost Instructions:
FOR BEST RESULTS DEFROST AT ROOM TEMPERATURE AND EAT WARM OR COLD AS SOON AS YOU CAN. 1. To serve cold: remove the tart from all packaging and place on a serving dish while it’s still frozen. Defrost for 4-5 hours at room temperature or 10 hours in the fridge. 2. To serve warm from frozen remove all packaging and place on a baking tray. Place in a preheated oven for 25 minutes 170°C fan assisted oven,190°C electric, or gas mark 5. 3. To serve warm once defrosted: remove all packaging and place on a baking tray. Defrost as above. Place in a preheated oven for 10 minutes 160°C fan-assisted, 180°C electric, or gas mark 4. 4. Eat as soon as possible once thawed. In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours.
Extra Warnings:
Although every care has been taken to remove all nut shell, some may remain.
Please Note: The details above are correct as of 3 December 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Other Nuts, Eggs
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 3 December 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
