Dundee Frangipane Tart

The orange pastry and filling is a nod to Dundee's marmalade heritage in Nell Nelson's fruity tart
By Nell Nelson
Dundee Frangipane Tart
  • Rating:
  • Serves: 8
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus chilling and cooling
  • Effort: medium


For the orange juice pastry

  • 200 g chilled butter, cubed
  • 250 g plain flour
  • 30 g caster sugar
  • 1 orange, grated zest only
  • 2 tbsp orange juice

For the orange frangipane

  • 115 g butter
  • 115 g caster sugar
  • 1 orange, grated zest only
  • 2 eggs
  • 115 g ground almonds
  • 35 g plain flour
  • 200 g fresh or defrosted raspberries

For the orange icing

  • 300 g icing sugar
  • orange juice
  • Candied orange slices or raspberries, to decorate


1. For the orange juice pastry: rub the butter into the flour until it resembles breadcrumbs. Mix in the sugar and orange zest. Add just enough orange juice to bring the mixture together into a dough. Wrap in greaseproof paper and chill in fridge for 30 minutes.

2. Roll out the pastry dough and line a 30cm tart tin. Chill in fridge for another 30 minutes.

3. Preheat the oven to 150C/gas 2.

4. For the orange frangipane: beat together the butter, sugar and zest until light and fluffy. Beat in the eggs one at a time - if the mixture splits it doesn't matter. Stir in the ground almonds and flour which will bring the mixture together.

5. Sit the raspberries in the pastry case and spoon the frangipane over. Use a spatula or palette knife to level the surface. Bake in oven at 30-40 minutes, until the frangipani has set and turned golden. Cool before removing the tart from the tin.

6. For the orange icing: mix the icing sugar with enough orange juice to make a thick icing. Spread over the cooled tart and decorate with raspberries or candied orange slices.

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