blood orange frangipane tarts

It's a long story, but since May I've been re-hosting 6 years of blog images from 2010-2016. It's been a long and slow process, which I think I've just completed. It means I've been revisiting some of my old posts from 2010 when I still hand wrote the recipes. I thought I'd typed them up as well but unfortunately not so, so last week I typed up and archived those recipes.

In this month's Gourmet Traveller there was a recipe for a blood orange frangipane tart. Just last month I made a batch of blood orange and vanilla marmalade and as I'd just typed up my rhubarb frangipane tart recipe, it was very easy to create my own blood orange version. Originally I'd planned on making a large rectangular tart but at the last moment changed my mind and made some individual tartlets.

I love frangipane tarts because they're so versatile and best of all you don't have to blind bake the pastry. If you look through the archives you'll find fig, pear, blackberry, raspberry, the aforementioned rhubarb, plum and now blood orange frangipane tarts.

Here's the recipe for you which makes makes one rectangular tart or twelve 7 cm tartlets. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Blood Orange Frangipane Tarts 
¼ cup icing sugar (confectioner’s sugar)
¼ cup almond meal
1⅓ cups plain flour
Pinch salt
110 g (4 oz) cold unsalted butter, diced
1 egg, lightly beaten
Cold water
½ cup blood orange marmalade
3-4 small blood oranges, peeled and thinly sliced
Optional - apricot jam or marmalade to glaze

100g unsalted butter
50g caster sugar
50g soft brown sugar
1 tsp vanilla
1 tsp finely grated orange rind
2 eggs
2 tbs plain flour
Pinch salt
100g almond meal

To make the pastry, combine all the dry ingredients in a food processor, and whiz for a few seconds until well combined and free of lumps. Add the cold butter and whiz until the mixture resembles breadcrumbs. Add the egg and sufficient cold water and whiz until a soft dough just starts to form around the blade. Remove the dough from the food processor and gather the pastry into a ball; flatten slightly before wrapping in plastic and placing in the fridge. Refrigerate the pastry for 30 minutes. Line a rectangular tart tin or twelve 7cm tart tins and return to the fridge while you prepare the filling. The pastry freezes well so if you have any leftover just wrap any remaining pastry in plastic wrap and store in the freezer. 

Cream the butter, sugars, orange rind and vanilla together until pale and fluffy. Mix in the eggs followed by the flour, salt and ground almonds to form a soft batter. You can also do this step in the food processor. This also keeps well so you can make this ahead, bringing to room temperature before use.

Preheat oven to 190°C. To assemble the tart, remove the tart shell(s) from the fridge. Cover the base of the tart(s) with the marmalade. Carefully cover the marmalade with the frangipane filling. Smooth the top with a knife. Arrange the orange slices decoratively over the frangipane filling. Place the tart on a baking tray to catch any spills before placing in the preheated oven. Bake for 45 minutes – 1 hour for the large tart or 35 minutes for the tartlets or until the filling is set and the pastry nicely browned. Remove from the oven and cool on a rack.

When cold, glaze the top of the tart(s) with some thinned warmed apricot jam or marmalade if desired. Unmould before serving as is or with a dollop of cream.

These tarts are pretty yummy with the freshness of the slice of orange on top of the tart contrasting nicely with the marmalade base. I'll definitely be making this version again.

See you all again next week with some more baking from my kitchen.

Bye for now,



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