Apple Apricot Frangipan tart

A delicious eye catcher to top off your dinner party.

Difficulty: Medium , 1 hour to prep and cook

Ingredients :

• 5 small fresh apricots, pitted and quartered and 2 apples skinned, cored and sliced
  
•  1/3 cup white sugar
•  1 cup almond meal
•  1/2 cup icing sugar
•   1 egg
• 1 sheet of short crust pastry from the freezer.
  
•  1 jar Strudel Jelly, melted

Method:

1. Preheat an oven to 350 degrees F (175 degrees C). lay out pie crust onto a greased or lined baking sheet.
2. Toss the prepared fruit with the white sugar in a bowl. Mix almond meal, icing sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared fruit over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
3. Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted Strudel Jelly over the hot Frangipan pie. Slice and serve with a dolop of thick cream.

Note:  Any fruit can be used in this recipe, i.e. summer berries or

           blood orange or tropical fruit.