APRICOT & PISTACHIO FRANGIPANE BLONDIES

Apricot & pistachio frangipane blondies image

Make the most of summer's sweet, golden apricots with these moreish apricot and pistachio frangipane blondies. They make a perfect treat for afternoon tea

Provided by Rosie Birkett

Categories Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 12

Ingredients

100g unsalted butter , melted, plus a little extra for the tin
200g light muscovado sugar
½ tsp fennel seeds
1 large egg
120g plain flour
50g pistachios , roughly chopped
1-2 tbsp milk
6 large ripe apricots , halved and stoned
65g golden caster sugar
80g unsalted butter , softened
1 egg
100g pistachios , ground to crumbs

Steps:

Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.
In a bowl, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.
Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or spatula, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it's part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.

Nutrition Facts : Calories 330 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein