Frangipane tart

1. Remove the butter from the fridge and bring to room temperature.
2. Heat the oven to 180°C.

Base

1. Melt a little butter in the microwave.
2. Use the pastry brush to grease the baking tin with the melted butter.
3. Put a little flour in the tin and rotate it thoroughly so the flour is evenly distributed. Remove excess flour.
4. Remove the pastry from its packaging and roll it out a little more with a rolling pin.
5. Put the pastry in the tin and press down gently.
6. Remove excess pastry by rolling the rolling pin over the edges.
7. TIP: You can use the excess pastry to make strips and lay them across the tart in a criss-cross pattern.
8. Use a fork to prick plenty of holes in both the base and edges to prevent the pastry rising too much.
9. Lay baking paper over the pastry and fill with baking beans. Press down gently.
10. Bake the pastry for up to 15 minutes in an oven at 180°C.

Filling

1. Gather and weigh all the ingredients.
2. Put the butter in the stand mixer bowl with the granulated sugar. Let it mix gently for a while.
3. Then add the following in order, allowing some mixing time between each: eggs, ground almonds, icing sugar, flour, milk and almond extract.

Baking

1. Preheat the oven to 160°C.
2. The tart pastry is now baked.
3. Once sufficiently cool, spread the base with a (thick?) layer of apricot jam.
4. Spread the filling over the tart and level it with a flexible spatula.
5. TIP: If you have pastry left over, make strips 1 cm wide and arrange them diagonally over the tart.
6. Bake in the oven for up to 35 min.

Finishing

1. Mix the icing sugar with the egg white and lemon juice in a small bowl. Pour over the cooled tart.