Apricot and frangipane tart recipe | Gourmet Traveller

Ingredients

• 130 gm caster sugar
• 100 gm softened butter
• Scraped seeds of 2 vanilla beans
• Finely grated rind and juice of ½ orange
• ½ tsp ground cinnamon
• 2 eggs
• 50 gm plain flour (⅓ cup)
• 50 ml brandy
• 150 gm almond meal
• 120 gm apricot jam (optional)
• 7 ripe apricots, each cut into 6 pieces
• Sweet pastry
• 300 gm plain flour (2⅔ cups)
• 90 gm pure icing sugar, sieved
• 180 gm cold butter, diced
• 1 egg yolk