- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 35 minutes
- Effort: medium
- 85 g pine kernels
- 125 g butter
- 125 g caster sugar
- 1 tsp vanilla extract
- 85 g ground almonds
- 25 g flour
- 2 eggs
- 50 g candied orange peel, finely chopped
For the sweet pastry:
- 80 g butter
- 75 g caster sugar
- 1 egg, lightly beaten
- 150 g flour
1. First make the pastry. Cream the butter and the sugar in a food processor until pale and fluffy.
2. Slowly add the egg and then the flour, and pulse briefly until mixed. Roll into a ball, wrap in cling film and put in the fridge for 30 minutes.
3. Preheat the oven to 170°C.
4. Set aside 1/2 tablespoon of the pine nuts. Put the rest in a small roasting pan and place in the oven for 3-5 minutes until golden, taking care they do not burn. Allow to cool.
5. Now make the frangipane filling. Cream the butter, sugar and vanilla extract in a food processor for about 5 minutes until pale and thick.
6. Slowly add the ground almonds, flour and egg. Pulse until mixed.
7. Scrape the mixture into a bowl. Stir in the orange peel and the toasted pine nuts. Cover and put in the fridge.
8. Butter the base of a 23-24cm tart tin.
9. Roll out the pastry thinly and press it into the base of the tin without covering the sides. Trim the edge neatly.
10. Place in the oven and bake blind for about 10-15 minutes until lightly browned. Remove from the oven and leave in the tin until completely cool.
11. Raise the oven temperature to 200°C/gas 6.
12. When the pastry base has cooled, spread the frangipane mix on top. Sprinkle with the reserved pine nuts and bake for 15 minutes until set.
Wait until the tart is cool before removing from the tin.
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