Blood Orange Frangipane Tart
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 9 inch tart
 
Frangipane is a custard that incorporates ground almonds to produce a toothsome, nutty filling. This tart is spectacular with blood oranges, but if they’re off season, substitute clementines.
Ingredients
CRUST
  • 2 cups almond flour
  • 1 cup all-purpose flour
  • 1⁄4 cup granulated sugar
  • 2 tablespoons finely grated blood orange zest (about 1 blood orange)
  • 1⁄4 teaspoon kosher salt
  • 6 tablespoons (3 ounces) unsalted butter, melted
FILLING
  • 1⁄2 cup (4 ounces) butter, room temperature
  • 1⁄2 cup granulated sugar
  • 2 eggs
  • 1 cup almond flour
  • 1⁄4 cup all-purpose flour
  • 1⁄4 teaspoon almond extract (optional)
  • 3 to 4 blood oranges, peeled and sliced
TO SERVE
  • Toasted sliced almonds (optional)
Instructions
CRUST
  1. Preheat oven to 350°F.
  2. Lightly grease a 9-inch tart pan with removable bottom and set on a baking sheet.
  3. In a large bowl, whisk together the flours, sugar, zest, and salt.
  4. Drizzle in the butter; stir until the mixture is moist and sticks together.
  5. Press the mixture onto the bottom and up the sides of the tart pan.
  6. Bake for 20 minutes, or until the crust is lightly golden.
  7. Remove from the oven and set aside, leaving the oven on.
FILLING
  1. Beat the butter and sugar together until light and fluffy, about 2 minutes.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Add the flours and almond extract, scraping the sides of the mixing bowl from time to time.
  4. Dollop the frangipane mixture into the tart shell and smooth the top.
  5. Arrange the orange slices over the filling to cover the whole surface.
  6. Bake for about 30 minutes, or until the center of the tart is firm and fully cooked.
  7. Remove from the oven and cool completely.
  8. If you wish, decorate with sliced almonds before serving.
  9. To avoid pushing down the orange slices while cutting, use a very sharp knife to slice.
  10. The tart can be made up to a half-day ahead and is best served the day it’s made.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/simply-citrus-cookbook-review/