Apricot Frangipane Tart

• 1 None refrigerated pie crust
• 8 tbsp (1 stick) butter, softened
• 3/4 cup sugar
• 2 None eggs
• 2 1/4 cups ground almonds
• 1 tbsp ground ginger
• 1 tbsp chopped crystallized ginger
• 1 can (15 oz) apricot halves, drained and thinly sliced
• 2 tbsp apricot jam, warmed and strained
• None None Whipped cream, to serve

1. Preheat the oven to 350u0b0F. Lightly grease a 9-inch tart pan with a removable bottom. Roll out pie crust on a floured surface to an 11-inch circle. Press into tart pan. Line crust with parchment paper and pie weights or dried beans. Bake for 10 mins. Remove paper and weights, then bake for a further 10 mins.
2. Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Beat in eggs, ground almonds and ground ginger until combined. Fold in crystallized ginger. Spoon mixture into pie crust, smoothing surface. Arrange sliced apricots over top, overlapping slightly.
3. Bake 10 mins. Reduce oven temperature to 325u0b0F. Bake a further 20-25 mins. Cool completely in pan.
4. Brush warm jam over tart. Serve with whipped cream.

crust, butter, sugar, eggs, ground almonds, ground ginger, ginger, apricot halves, apricot, cream

Taken from recipes-plus.com/api/v2.0/recipes/31686 (may not work)