This tart always gets a great reaction from everyone who I’ve made it for, it’s basically a rich frangipan but the oranges give it a bit of sharpness and balances the sweetness of the almonds and sugar. I use a short pastry to make the base because pate sucrée is a bit too sweet, so make a 500g quantity of basic shortcrust pastry and line a 8-10inch fluted flan tin. Prick the base and leave to rest in the fridge whilst you make the orange frangipane.
You need a couple of tablespoons of orange curd, it’s quite acceptable to buy this, Waitress sell a very good one. If you prefer to make your own, take the zest and juice of 2 large oranges and put into a bowl with 400g sugar, 140g soft butter cubed, 4 eggs + 3 yolks. Set over a pan of simmering water and stir until melted, keep stirring until the mixture will coat the back of a spoon.
Spread the curd onto the base of the pastry case.
To make the frangipan, put 100g of butter, 10g plain flour, 100g ground almonds, 1 teaspoon of orange, 100g caster sugar, zest of 1 large orange, 2 eggs. Whizz everything together in a food processor and spread over the curd evenly. Bake in a preheated oven 180C until lightly brown, at this stage scatter over a few flaked almonds and return to the oven. Bake until golden brown, about 25mins. Cool and serve with some creme fraiche or homemade vanilla icecream.