An Orange Almond Tart is a delightful dessert that marries the bright, zesty flavor of oranges with the rich, nutty essence of almonds. This tart features a crisp pastry crust filled with a luscious almond cream, topped with fresh orange segments, and baked to golden perfection. The combination of textures—from the flaky crust to the creamy filling and juicy oranges—creates a harmonious and indulgent treat.
Why You’ll Love This Recipe
- Flavor Harmony: The sweet and slightly tangy oranges complement the rich almond filling, offering a balanced and sophisticated taste.
- Texture Contrast: Enjoy the crispiness of the pastry against the smooth almond cream and succulent orange slices.
- Visual Appeal: The vibrant orange slices arranged atop the tart make it as pleasing to the eye as it is to the palate.
- Versatility: Ideal for various occasions, from casual brunches to elegant dinner parties.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pastry Crust (Pâte Brisée):
- All-purpose flour
- Powdered sugar
- Unsalted butter, cold and cubed
- Cold water
For the Frangipane Filling:
- Almond meal (or almond flour)
- Granulated sugar
- Unsalted butter, softened
- Egg
- Almond extract
- Oranges, supremed (see note)
- Shaved almonds
- Powdered sugar, for dusting
Directions
- Prepare the Pastry Crust:
- In a stand mixer, combine flour and powdered sugar. Add cold butter cubes and mix until pea-sized clumps form.
- Gradually add cold water, one teaspoon at a time, until the dough forms a cohesive mass.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 15 minutes.
- Preheat the oven to 400°F (205°C). Grease a 6-inch (15 cm) cake pan with softened butter.
- Roll out the chilled dough to approximately 1/8-inch thickness and fit it into the prepared pan. Trim excess dough.
- Blind Bake the Crust:
- Dock the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
- Bake for 25 minutes. Remove weights and parchment, then bake for an additional 3-5 minutes until lightly golden.
- Allow the crust to cool on a wire rack.
- Prepare the Frangipane Filling:
- In a bowl, cream together softened butter and granulated sugar until smooth.
- Add almond meal, mixing until well combined.
- Incorporate the egg and almond extract, blending until the mixture is homogenous.
- Assemble the Tart:
- Spread the frangipane filling evenly into the cooled tart shell.
- Arrange the supremed orange segments decoratively on top of the filling.
- Sprinkle shaved almonds over the top.
- Bake:
- Reduce oven temperature to 350°F (175°C).
- Bake the assembled tart for 50-60 minutes, or until the filling is set and golden.
- Remove from oven and let cool to room temperature.
- Serve:
- Dust the tart with powdered sugar before serving.
- Slice and enjoy.
Note: To supreme an orange means to remove the segments from their membranes, yielding clean, pith-free slices.
Servings and Timing
- Servings: 6
- Prep Time: 40 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 2 hours 5 minutes
Variations
- Citrus Alternatives: Substitute oranges with blood oranges, tangerines, or clementines for a different flavor profile.
- Nut Variations: Replace almond meal with hazelnut or pistachio meal for a unique twist.
- Chocolate Accent: Drizzle melted dark chocolate over the cooled tart for added richness.
Storage/Reheating
- Storage: Store the tart in an airtight container at room temperature for up to 2 days.
- Reheating: To warm, place slices in a preheated oven at 300°F (150°C) for about 10 minutes.
FAQs
What is frangipane?
Frangipane is an almond-flavored pastry cream made from almond meal, butter, sugar, and eggs, commonly used as a filling in various tarts and pastries.
Can I use store-bought pastry dough?
Yes, a pre-made shortcrust pastry can be used to save time; however, homemade pastry often provides a superior texture and flavor.
How do I prevent the crust from becoming soggy?
Blind baking the crust before adding the filling helps maintain its crispness by preventing it from absorbing moisture.
Can I make this tart ahead of time?
Yes, the tart can be made a day in advance
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: : 1 hr
- Yield: 8 slices 1x
Description
This Orange Almond Tart combines a nutty almond base with a luscious orange cream filling. Topped with fresh orange slices and almond flakes, it’s a fresh and elegant dessert for any season.
Ingredients
Tart Shell:
- 1 1/4 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/2 cup cold butter
- 1 egg yolk
- 1–2 tbsp cold water
Filling:
- 1/2 cup almond meal
- 1/2 cup sugar
- 2 eggs
- 2 tbsp orange zest
- 1/3 cup orange juice
- 2 tbsp butter, melted
- Orange slices + slivered almonds for topping
Instructions
- Make tart shell by combining flour, sugar, and butter. Mix until crumbly. Add yolk and water to form dough. Chill 30 mins.
- Roll out dough, press into tart tin, and bake blind at 375°F for 15 mins.
- Mix filling ingredients. Pour into baked crust.
- Top with oranges and almonds. Bake 20–25 mins until set.
- Cool and serve.
Notes
Use blood oranges for a stunning twist. Serve with whipped cream or crème fraîche.
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