Almond and orange tart
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 8–10
- Dietary
- Vegetarian
Almond fans will love this rich tart made with bitter marmalade, sweet amaretti biscuits and warming Armagnac.
For this recipe you will need a 26cm/10in spring-from cake tin.
Ingredients
- eggs: 4 free-range eggs
- caster sugar: 125²µ/4½´Ç³ú caster sugar
- ground almonds: 110g/4oz ground almonds
- amaretti: 2 handfuls amaretti biscuits, smashed into small pieces
- 5 tbsp Armagnac
- shortcrust pastry: 400g/14oz sweet shortcrust pastry, homemade or ready-made
- marmalade: 3 tbsp orange marmalade
- orange: 1 orange, zest only
- almonds: handful whole blanched almonds
- apricot jam: 75²µ/2½´Ç³ú apricot jam, warmed through
- crème fraîche, to serve
Method
Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside.
Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside.
Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin.
Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds.
Bake for 40–60 minutes. Remove from the oven and allow to cool.
Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest.
