Name: Orange frangipane tart
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 10
Ingredients: 1 quantity sweet shortcrust pastry, thawed and rolled; 100 gram butter, at room temperature; 1/2 cup caster sugar; 1 egg; 3 teaspoon finely grated orange zest; 1 cup almond meal (ground almonds); 1/4 cup plain flour; 300 gram frozen pitted cherries, thawed; 2 teaspoon cornflour

Ingredients

1 quantity sweet shortcrust pastry, thawed and rolled

100 gram butter, at room temperature

1/2 cup caster sugar

1 egg

3 teaspoon finely grated orange zest

1 cup almond meal (ground almonds)

1/4 cup plain flour

300 gram frozen pitted cherries, thawed

2 teaspoon cornflour

Method

1.With a baking tray on centre shelf, preheat oven to 200°C/180°C fan forced. Roll out pastry between sheets of baking paper; use pastry to line base and sides of a 3cm-deep, 34x10cm (base measurement) fluted tart pan with removable base. Trim edges; chill for 30 minutes.

2.Line pastry with baking paper; half-fill with rice or pie weights. Place tart pan on preheated tray; bake tor 10 minutes. Remove weight and paper; bake for 5-8 minutes more or until pastry is golden. Cool. Reduce oven temperature to 180°C/160°C fan forced.

3.Using an electric mixer beat butter, sugar, egg and zest in a small bowl until light and fluffy. Stir in almond meal and flour. Spread mixture into pastry case. Toss thawed cherries in cornflour. Press cherries into almond mixture. Bake for 35-40 minutes or until golden and firm to the touch. Cool to room temperature.

Replace cherries with 300g frozen or fresh mixed berries.
Note

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Ingredients

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