This apricot frangipane tart layers buttery pastry with almond frangipane, fresh apricots and Panjiri in two different ways: crushed into the filling and folded into a cardamom-spiced streusel. The result is soft and buttery underneath, with a deeply golden, crunchy Panjiri topping.
Recipe by Mariya Karimjee for Babo's Kitchen.
Ingredients
For the Pâte Sucrée (tart shell)
- 113 g unsalted butter, softened
- 67 g sugar
- ¼ tsp fine salt
- 163 g all-purpose flour
- 1 egg yolk
For the Frangipane filling
- 100 g unsalted butter, softened
- 100 g caster sugar
- 2 eggs
- 90 g almond flour
- 75 g plain flour (maida)
- 50 g Babo's Original Panjiri, crushed
- 8–10 apricots, halved and pitted (quartered if large)
- 1 tbsp minced fresh ginger
For the Panjiri streusel
- 80 g all-purpose flour
- 50 g almond flour
- 70 g desi shakkar (jaggery powder)
- 100 g ghee, melted and cooled slightly
- 100 g Babo’s Original Panjiri, left a little chunky
- ¼ tsp fine salt
- 1 tbsp ground cardamom
Method
Make the tart shell. Cream the butter, sugar and salt until pale. Beat in the egg yolk. Mix in the flour just until the dough comes together. Flatten into a disc, wrap and chill for 30 minutes.
Line the tin. Press the dough into a 23 cm / 9-inch tart tin. Prick the base, then chill again for 30 minutes.
Par-bake the shell. Heat the oven to 180°C / 350°F. Line the tart shell with baking paper and fill with rice or beans as weights. Bake for 15 minutes. Remove the weights and paper and bake for another 5 minutes. Cool slightly.
Make the Panjiri streusel. Whisk together the flour, almond flour, desi shakkar, salt and cardamom. Stir in the ghee, followed by the Panjiri. Chill until needed. The mixture should form sandy crumbs.
Make the frangipane. Cream the butter and sugar. Beat in the eggs. Fold in the almond flour, plain flour, crushed Panjiri and fresh ginger.
Assemble. Spread the frangipane into the warm tart shell. Arrange the apricots over the filling.
Bake. Increase the oven temperature to 180°C / 350°F and bake for 35 minutes. After approximately 20 minutes, with about 15 minutes remaining, scatter the Panjiri streusel over the tart. Continue baking until deeply golden and set in the center.
