Honey, orange & almond tart
- Good Food team
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Serves 8
Easy
Prep: 30 mins
Cook: 35 mins
plus cooling
A star rating of 5 out of 5.1 ratingRate
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Make the most of the sweet, natural flavour of honey in this honey, orange & almond tart. Serve warm or at room temperature with crème fraîche or ice cream
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
For the pastry
-
250g plain flour
-
2 tbsp icing sugar
-
150g butter
cold, cubed
-
1 orange
zested
-
2 egg yolks
For the frangipane
-
100g butter
softened
-
50g golden caster sugar
-
50g set honey
plus 2 tbsp for the glaze
-
50g ground almonds
-
1 orange
zested and juiced
-
1 tsp almond extract
-
2 eggs
-
50g flaked almonds
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Nutrition: Per serving
- kcal408
- fat27g
- saturates14g
- carbs34g
- sugars17g
- fibre1g
- protein6g
- salt0.5g
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Method
-
step 1
Put the flour in a food processor with a pinch of salt and the icing sugar, and pulse a few times to combine. Add the butter and orange zest, and pulse again until it resembles breadcrumbs. Add the egg yolks and whizz until it just forms a ball, adding 1 tbsp cold water to bring together if you need to. Wrap and chill for 30 mins.
-
step 2
Roll out the rested pastry to 5mm thick and use to line a 20cm fluted tart tin. Chill for 10 mins while you heat the oven to 200C/180C fan/gas 6.
-
step 3
Lay a scrunched-up piece of baking parchment in the pastry tin and fill with baking beans. Bake for 10 mins, then remove the paper and beans, and cook for 5 mins until dry and lightly golden. Trim any overhanging pastry with a serrated knife.
-
step 4
While the pastry is cooling, make the frangipane. Beat together the butter, sugar and set honey until well combined. Add the ground almonds, orange zest, 2 tbsp of the juice, almond extract and eggs. Beat well to combine (don’t worry if the frangipane starts to split slightly, it will be quite loose). Pour into the pastry case, and scatter over the flaked almonds. Bake for 25-30 mins until the filling is set, and springs back when lightly pressed.
-
step 5
Warm the remaining orange juice and 2 tbsp honey in a small pan and simmer until it forms a light syrup. Brush over the cooling tart. Serve warm or at room temperature with crème fraîche or ice cream.
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