Easy blood orange frangipane tart

Easy blood orange frangipane tart

19 comments
Special everyday cakes and treats

Have you tried blood oranges?  They’re amazing but only come out certain times of the year and in some countries.  So when you see some grab them while you can!  Grab loads.  Even if they’re imported they’ll be worth it.  It’s hard to describe this fruit.  They’re tangy and spicy.  It’s almost like someone mixed a little salt and tabasco sauce into your everyday orange.  And the colour is absolutely amazing.  Which is why this tart’s so easy.  All you need is a baked pastry case with homemade or shop-bought puff pastry.  Or shortcrust pastry.  It’s baked anew with a layer of 10-minute frangipane almond cream then topped with a thin layer of marmalade and stunning blood orange segments.  Tada!

Easy blood orange frangipane tart

Easy blood orange frangipane tart

My tart stayed in the oven a little too long.  Ahem.  Tarts in French pâtisseries and cookbooks are often on the browner side.  But mine was a little toooo dark and I’ve adjusted the baking times accordingly.  I’ve also promised myself not to sit on the sofa and get distracted next time!  🙂

The recipe

This recipe’s a variation of the multi-layered blood orange tart I made during last year’s blood orange season.  Blood orange tart

I’d just discovered blood oranges for the first time while I was out one day.

Easy blood orange frangipane tart

Easy blood orange frangipane tart

It was a wonderful moment so couldn’t resist sharing the drawing with you again. 🙂  Anyway, this year’s tart is even quicker and simpler.

Puff pastry tart shell

I used my homemade inverted puff pastry but you can buy some ready-made good quality all-butter puff.  If you buy the cheap normal puff pastry it really isn’t very nice and almost a waste of blood oranges.  I tried it – look here’s the tart.  Imagine some rather dry tasteless pastry.  Oh dear.  I couldn’t even face giving it to friends to try.  I also learnt you need a lot of blood oranges to cover a large tart.  I didn’t have enough so took out my back-up fruit – strawberries!Easy blood orange frangipane tart

Anyway, bake your (top quality) tart shell till it’s well done.  You can follow my instructions and adapt as you wish.

  • For small (17cm/7in diametre):  200g all-butter pastry
  • For large (31cm/12in diametre):  probably around 350g all-butter pastry (250-300g if it’s a ready-rolled circle of shop-bought pastry)

Shaping a puff pastry tart shell 2

Shape your shell and let it rest in the fridge a minimum of 30-50 minutes (please see my shaping and baking a puff pastry tart shell recipe for more details).  During this time preheat your oven to 200°C/400°F (static, non-convection oven) or 180°C/350°F (fan-assisted).  Bake in the middle of the oven 20 to 25 minutes until it’s quite brown (be flexible – timings depend on your pastry and oven).  Let your tart shell cool about 10 minutes while you make the frangipane.  Lower your oven temperature to 180°C/350°F (static, non-convection oven) or 160°C/320°F (fan-assisted convection oven).

Frangipane

Easy blood orange frangipane tart

Double these quantities for the large tart

  • 40g/3 tablespoons softened unsalted butter
  • 15g/1 tablespoon maple syrup (or caster/superfine sugar)
  • 40g beaten egg (two-thirds of a large egg)
  • 27g/a quarter cup ground almonds
  • 1 teaspoon Grand Marnier orange liqueur
  • a quarter teaspoon orange blossom water, to taste
  1. Whisk the softened butter and maple syrup together till creamy.
  2. Gradually stir in the beaten egg.  Don’t beat too much air in.  If it starts separating put the bowl over heat and stir (bring everything to the same warmer temperature to makes the mixture smooth again). 
  3. Then use the whisk to slowly stir in the rest of the ingredients.  Don’t overwork or beat air into the mixture as it makes it dry.  Just mix till combined.
  4. Pour into your baked tart shell and put back into the oven to bake for about 10 minutes.  Or 15 minutes if you’d like it dark.  Keep an eye on it and don’t sit on the sofa like I did!  Ahem…
  5. Let it cool completely.

Easy blood orange frangipane tart

Marmalade

  • Spread a few tablespoons or more (to taste) of marmalade over the frangipane.to make a very thin layer of around 1mm, to taste.  It really makes the difference – I forgot this layer once and the tart wasn’t as exciting!

Blood orange segments

  • 4-6 blood oranges/10-12 oranges for the bigger tart – but buy more just in case

Prepare some segments, making supremes by cutting the fleshy orange out of the white pith.  Drain and dry your supremes with a paper towel.  Drink the juice (yum).

blood orange supremes

Cutting blood orange supremes

Start from the middle and make an orange ‘flower’ on your tart.  It’s ready.  Yay!  🙂

Easy blood orange frangipane tart

Easy blood orange frangipane tart

Storing and eating your tart

This tart is best eaten on the same day but is also delicious the next day or day after.  So eat within 3 days, storing in the fridge in an airtight container.

So hope you’ll be inspired to go a-hunting down blood oranges or taking your pick of the thousands in your area!  And have a nice slice of this easy blood orange frangipane tart.

Easy blood orange frangipane tart

Easy blood orange frangipane tart

Farewell again sweet reader!  Hope you’re having a lovely week with all the celebratory treats for Chinese Lunar New Year, Pancake Tuesday and soon Valentine’s Day.  So much food and just one stomach.  Happy baking, cooking and eating! 🙂 x

 

 

 

 

 

 

 

 

Posted by

Making cakes with my French mother on Sundays was an important part of my childhood. As an adult I then experimented with baking books and internet recipes and did a great patisserie course in Le Cordon Bleu Paris. I'm still trying out new recipes and creating some of my own cakes with influences from all around the world, adding some healthy ones to the repertoire. Yes, I love cakes!!! :)

19 thoughts on “Easy blood orange frangipane tart”

    • Thank you Judi! And I look forward to seeing your stir-fry – sounds great! I also wish we could have blood oranges all year round! I guess they’re kind of special and elusive. 🙂

      Like

    • Thanks so much Nancy! That’s really sweet of you to say that and I’m happy you like the tart. Nice to hear from you again! 🙂

      Liked by 1 person

    • Thank you Marianne! It was a relaxing weekend and I hope you had a lovely weekend too! 🙂 Happy you like this tart and hope you gest to taste some blood oranges one day… let me know what you think when you do 🙂 x

      Liked by 1 person

  1. Pingback: Week 48 and 49 of cakes, a matcha and vanilla angel cake recipe and pineapple tart taste test! | lili's cakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s