Frangipane Tart (Recipe)

I love frangipane filling. It is similar to crème pâtissière, but made with almond instead for the custard.
Lots of almonds used in this recipe for a very tasty tart. It has to be my favourite tart.

Recipe:

For the tart base:
250g AP flour
125g butter
A few drops of cold water

For the filling:
75g sugar
100g softened butter,
125g almond meal (ground almonds)
2 eggs
1tsp almond essence
1tbs AP flour
A dollop of cream (about 2 tbs)

For the topping:
1 cup of flaked almonds

For the glaze:
2tbs of apricot jam with 2tbs of warm water

Method:
Prepare the tart base by mixing butter and flour, until resemble crumbs, add water little by little until it forms a dough.
Cover with cling film and put in the fridge to rest.

Prepare the filling by creaming butter and sugar. Then add the remaining ingredients and mix.

Roll out dough from the fridge into your tart mould and prick with a fork. Blind bake for about 15 minutes at 180C in a preheated oven.

Pour filling on to the crust, top with the flaked almonds, and then bake for another 25 minutes, until set.

Once out of the oven, brush with the apricot glaze and enjoy.