Chocolate, Ginger & Apricot Frangipane Tart

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  Step 1

  Whisk together the flour, butter, sugar and egg in a bowl to make the pastry and knead into a ball. Add a little water if the mixture is too crumbly or a little more flour if it's too wet.

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  Step 2

  Roll out the pastry and fold over your pie dish, moulding into the shape of the dish and cutting off any excess pastry from the edges. Prick the bottom with a fork and bake for 10 minutes at 180'C.

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  Step 3

  Whisk together the butter and sugar then whisk in the eggs, one at a time.

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  Step 4

  Whisk in the ground almonds, cocoa, rum and ginger.

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  Step 5

  Spread half the filling in the pie dish.

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  Step 6

  Cut the apricots into thin slices and arrange on top of the pie.

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  Step 7

  Spread the remaining filling on top.

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  Step 8

  Bake for 45 minutes at 180'C.

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  Step 9

  Use a cake stencil to dust your tart with icing sugar.

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  Step 10

  Serve and tuck in!

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