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Tangerine and Frangipane Tart

message posted 12-Dec-08 13:21:11
Serves 4-6

Tangerines add a festive touch to this simple but luscious tart. I like to serve it with some whipped cream or mascarpone flavoured with a splash of orange liqueur such as Grand Marnier or Cointreau.

500g puff pastry
Plain flour, to dust
1 free-range egg yolk, lightly beaten
5-6 tangerines, peeled into segments
Runny honey, warmed slightly, to drizzle
Icing sugar, to dust

For the frangipane
100g unsalted butter, softened
100g icing sugar
1 large free-range egg, lightly beaten
100g ground almonds
25g plain flour
1 tbsp Grand Marnier or Cointreau

1 First, make the frangipane. Cream the butter and icing sugar together in a bowl. Slowly add the egg, then fold in the ground almonds, flour and Grand Marnier (or Cointreau) until well mixed. Set aside while you prepare the rest of the tart.

2 Preheat the oven to 200C/Gas 6. Roll out the puff pastry on a lightly floured board to make a large rectangle the thickness of a 1 coin. Use a long, sharp knife to trim off and neaten the edges of the rectangle. Score a 2cm border around the edge of the rectangle, making sure that you do not cut through the pastry.

3 Drape the pastry on a rolling pin and transfer on to a large baking tray, then glaze the border with the egg yolk. Spoon a layer of frangipane over the pastry, staying within the inner border of the rectangle. Arrange the tangerine segments in neat rows over the frangipane. Drizzle with some runny honey and bake for 20-25 minutes until the pastry and frangipane is golden brown..

4 Cool the tart for 5-10 minutes, then dust with icing sugar. Slice into individual portions and serve while still warm.

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