Hull-born Nancy Birtwhistle first entered Great British Bake Off in 2013, where she made it to the final 50 before being sent home. Undeterred, she entered a year later, and beat 16,000 other contestants, making it to “the tent”.
Since winning the show, Grandma-of-eight Nancy has made multiple TV appearances such as on The One Show, as well appearances at food shows up and down the country, and now runs a blog where she posts her baking recipes.
Nancy says: “I can never get enough of these two flavours and this is a simple tart, but will always impress. You will need a 20cm flan ring 5cm deep.”
Ready in 45 minutes
5oz plain flour
2 ½ oz butter chilled and cut into dice
1tbsp icing sugar
2 ½ tbsp egg yolk
100g ready to eat soft apricots, sliced and soaked in 50ml Amaretto for at least two hours (overnight, ideally)
100g unsalted butter at room temperature
100g icing sugar
120g ground almonds
½ tsp almond extract
Amaretto left over liquid
2tbsp flaked almonds
1. In a food processor, blitz the flour, salt, sugar, and butter until the mixture resembles fine breadcrumbs. With the motor running, add the egg then allow the mixture to form into a ball. Wrap in clingfilm and chill for 30 minutes.
2. Place the flan ring onto a baking sheet lined with baking parchment. Roll out the pastry between two freezer bags then carefully line the ring. Chill again, then after about an hour, trim the pastry edges.
3. Whisk the frangipane ingredients together in a roomy bowl with an electric hand mixer until smooth and combined. Transfer the filling inside the flan ring and decorate with the apricot strips. Sprinkle with flaked almonds too if desired.
4. Slide the tart onto a preheated baking sheet directly into the oven and bake at 175 degrees for 40-45 minutes until golden brown. Serve warm with a sprinkle of icing sugar.
Recipe and photo credit: Nancy's blog
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