Apricot & pistachio frangipane blondies

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

  • Prep:20 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 330
  • fat 19g
  • saturates 9g
  • carbs 33g
  • sugars 24g
  • fibre 2g
  • protein 5g
  • salt 0g


  • 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


  1. 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.

  2. 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.

  3. 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.

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