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Recipe for Fairtrade Baked Apricot Frangipane

Tom Hunt Recipe for Fairtrade Baked Apricot Frangipane

In this recipe, Tom Hunt, award-winning chef, food writer and food-waste campaigner, uses a summer fruit favourite for a classic British treat. The addition of vanilla here gives the frangipane an extra layer of flavour. But did you know that the premium price for this popular spice doesn’t always translate to decent working conditions for vanilla farmers?

Baked apricots are deliciously fragrant. I love eating them for breakfast with yoghurt or serving them as a light dessert after a rich meal.

This recipe uses Fairtrade sugar, Fairtrade almonds and Fairtrade vanilla. In Madagascar, Fairtrade vanilla farmers are fighting child labour and doing their best to provide decent work to support families in the country. Roughly 80% of the world’s vanilla is produced in Madagascar but this industry has been identified by the US Department of Labour as high risk for goods produced with child labour.

To support change for the better, choose Fairtrade vanilla for your summer baking.

Baked apricots

500g apricots, 150g natural Fairtrade cane sugar

Cut the apricots around the middle down to the seed. Twist each half and pull apart. Remove the stone. Lay on a baking tray, sprinkle with sugar and place a tiny piece of butter on each. Bake in the oven for 15 minutes until the sugar is melted and the apricots are soft.

Apricot frangipane

Frangipane is just about my favourite dessert/cake. The rich almond sponge has all the flavour and moistness that a flour based sponge lacks. Frangipane is a good carrier for tart seasonal fruits. At my restaurant we put a different frangipane on the menu each season from quinces to rhubarb.

Ingredients – Makes about 12 portions

500g BAKED apricots

100g Fairtrade ground almonds

100g Fairtrade caster sugar

100g Unsalted butter, slightly softened

2 tsp Fairtrade vanilla

1 large egg

For the ruff puff

250g plain flour

190g cold butter, cut into 1cm cubes

125ml cold water

Method – Preheat oven 180C

1) Put the flour in a bowl, add the butter and stir. Mix in the water. Form the pastry into a lump and roll out into a large rectangle. Fold the dough in by one third on one side then fold the other third over the top. Roll out the sheet again then repeat by folding a third and third. Place in cling film then put into the fridge for 30 minutes.

2) Mix the frangipane ingredients, ground almonds, sugar, egg, butter and vanilla and beat until smooth.

3) Roll out the puff pastry 3-5mm thick onto a large baking tray. Using a knife, score a border into the pastry about 1 inch from the edge.

4) Spread the frangipane mixture evenly over the pastry about 1 cm thick up to the border. Place the BAKED apricots on top of the frangipane .

5) Bake in the oven for 25-30 minutes until the pastry and frangipane have risen and are golden.

Storage: The baked apricots will keep for a week in the fridge in a sealed container. The frangipane will be good for 3 days. If you have any spare rough puff it keeps well in the freezer.

Find more inspiration from Tom Hunt on his Instagram @tomsfeast


10 good reasons to buy Fairtrade



It’s so easy – just look for the FAIRTRADE Mark on a range of great tasting foods.
It tackles poverty by opening up markets to marginalised producers.
The Fairtrade price covers the producers’ costs, with a premium to invest in their business and the community.
Workers and farmers decide democratically how to invest the Fairtrade premium.
It empowers producer and worker groups in the supply chain and increases their knowledge of international trade.
Fairtrade farmers are encouraged to protect their environment or go organic.
Consumers show they care about producers and not just about prices.
It challenges all companies to move away from unsustainably low commodity prices and unethical sourcing.
Fairtrade sends a loud message to governments that the public wants justice in all trade.

It’s trustworthy. Look for the FAIRTRADE Mark to guarantee that producers in developing countries are getting a better deal.

Fairtrade works to benefit small-scale farmers and workers through trade rather than aid to enable them to maintain their livelihoods and reach their potential.



Why Fairtrade?…………….

Why Fairtrade…….
Fairtrade is about better prices, decent working conditions and fair terms of trade for farmers and workers.
It’s about supporting the development of thriving farming and worker communities that have more control over their futures and protecting the environment in which they live and work. And it’s your opportunity to connect with the people who grow the produce that we all depend on.


When you buy products with the FAIRTRADE Mark, you support farmers and workers as they work to improve their lives and their communities. The Mark means that the Fairtrade ingredients in the product have been produced by small-scale farmer organisations or plantations that meet Fairtrade social, economic and environmental standards. The standards include protection of workers’ rights and the environment, payment of the Fairtrade Minimum Price and an additional Fairtrade Premium to invest in business or community projects.
Our current food system is out of control for farmers, consumers and companies. Too many farmers are going hungry while the rich world is consuming too much. Supermarkets are trapped by their own low prices which prevent them from investing in farmers and paying them fair prices.

Make Food Fair calls for a sustainable food system, which works for everyone and ensures that farmers can get a decent livelihood from the crops that they grow.

Products Resources

Fairtrade Banana Cake Recipe

Why not try this Fairtrade recipe:
Banana Cake
Serves 4 Time prep 20 mins Time cook 45 mins
4 ripe Fairtrade bananas
140g (5oz) unsalted butter, softened
250g (9oz) light soft brown Fairtrade sugar
2 eggs
250g (9oz) self-raising flour
225g (8oz) raisins or 200g Fairtrade dark chocolate broken into small chunks
Preheat the oven to 180°C, 350°F, gas mark 4. Lightly grease a 23cm (9in) square cake tin.
Mash 4 ripe bananas, peeled in a bowl, using a fork. Beat in 140g (5oz) unsalted butter, softened, 250g (9oz) light soft brown sugar, 2 eggs and 250g (9oz) self-raising flour, sifted, until well blended. Stir in 225g (8oz) raisins or 200g Fairtrade dark chocolate chunks.

Spoon into prepared tin and level surface. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. 4 Remove from the heat. Allow to cool for a minute then turn out onto a wire rack to cool completely. Enjoy!