Not only does this Frangipane use one of the most beautiful stone fruit garnishes we’ve ever seen, but it’s also the palatable taste that is exquisite enough to be enjoyed by all! Family member Denise from Rosemary Hill Orchard sent us this recipe as on old favourite and recently made it as a celebratory frangipane for the birth of Rosemary Hill Orchard Family’s newest addition baby Fergus! Using the delightful fragrant Rosemary Hill Orchard stone fruit, this amazing tart really gives you that true Traprock Region full flavoured taste!

Base

1 cup pl flour, ½ cup almond meal, 1/3 cup icing sugar, 125g chilled cubed butter, 1 egg yolk.

Filling

100gm butter, ½ cup castor sugar, 1 egg, 1 egg yolk, 1 cup almond meal, ¼ cup pl flour.

Method

Base: mix the dry ingredients, and mix in butter with fingertips till well blended. Add egg yolk. Form into a disk, wrap in cling wrap and refrigerate for 30 mins.

Roll between baking paper and place in 25 cm tart flan with removable base. Bake blind using suitable weights for 10 mins in 180-degree oven. Cool.

Filling

Soften the butter, then mix in sugar, eggs, almond meal and flour and mix until just combined. Pour into base.

Rosettes: (make these first and place in patty paper cases) slice a selection of stone fruits into cheeks, removing the stone, then slice each cheek thinly. Press gently so they form a flat rectangle with slices overlapping, then gently curl into flower shapes and place in paper cases to keep in place. Roll one slice in a coil to make the centre.

Gently remove the rosettes from patty cases and place according to colour and size around the top of filling. Rosettes can be adjusted at this point as the filling will hold them in place.

Bake tart for 30 mins or until filling is firm. It will firm further on cooling. Enjoy!