Let’s Put The Top Down Recipe
Frangipane and Apricot Tarte, Earl Grey Ice Cream and Blueberry.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tarte
Method
Preparation
- 1
Make the Tart Shell
In a mixing bowl, combine the all-purpose flour, chilled butter, and granulated sugar. Mix until the mixture resembles coarse crumbs. Add egg yolks and cold water. Mix until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 2
Bake the Tart Shell
Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a tart pan. Prick the bottom with a fork and line with parchment paper and pie weights. Bake for 15 minutes, then remove weights and parchment and bake for another 10 minutes until golden. Let cool.
- 3
- 4
Assemble the Tart
Spread apricot jam evenly over the cooled tart shell. Pour the frangipane filling over the jam. Bake the tart for 25-30 minutes until golden and set. Let cool completely.
- 5
Prepare the Earl Grey Ice Cream
Brew 2 cups of Earl Grey tea and let it cool. In a bowl, whisk together 1 cup of heavy cream, 1 cup of sweetened condensed milk, and the cooled tea. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.
- 6
Serve
Slice the tart and serve with a scoop of Earl Grey ice cream and a handful of fresh blueberries on the side.
