Translating: Tarte à l'orange & frangipane amandée, zestes confits maison
- Prep time: 60 minutes
- Cook time: 45 minutes
Ingredients
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flour
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butter
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icing sugar
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eggs
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water
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salt
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ground almonds
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salt
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sugar
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bitter orange
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orange juice
Recipe steps
The shortcrust pastry, nice and easy
Using your fingertips (or a stand mixer with the paddle attachment), rub the flour with the cold butter until it resembles coarse sand. Add the powdered sugar, salt, egg yolk, and cold water. Bring together into a ball without overworking — pastry that’s kneaded too much becomes tough. Flatten into a disc, wrap in plastic, and refrigerate for 30 minutes.
The candied oranges
While the pastry rests, prepare the oranges. Cut them into 3-4 mm thick slices. In a large saucepan, bring the water and sugar to a boil to form a syrup. Add the orange slices, reduce the heat, and let them poach at a gentle simmer for 20 minutes. The slices should become translucent. Drain and let cool on a wire rack.
The orange frangipane
In a bowl, beat the softened butter with the sugar until the mixture is creamy and pale. Add the eggs one at a time, mixing well between each addition. Fold in the almond flour, orange zest, and Cointreau (or concentrated juice). Mix until combined.
Lining and blind baking
Preheat the oven to 180°C (350°F). Roll out the pastry on a floured surface and line a 22 cm tart pan. Prick the bottom with a fork, cover with parchment paper and pie weights (or dried beans). Blind bake for 12 minutes. Remove the weights and bake for another 5 minutes so the bottom dries out slightly.
The filling and final bake
Spread the frangipane evenly over the pre-baked tart base. Arrange the poached orange slices in a rosette pattern or freestyle — the imperfect ones make the prettiest designs. Drizzle with a tablespoon of the poaching syrup. Bake for 25 minutes until the frangipane is golden, slightly puffed, and cooked through. Let cool slightly before unmolding.
Tips and variations
- Citrus twist: Swap one orange for half a pink grapefruit for a tangier note and a spectacular visual effect.
- Gluten-free: Replace the flour in the pastry with a mix of rice flour + cornstarch (1:1) and keep the almond flour as is.
Anti-waste tips
The poaching syrup is a treasure: infused with orange, it can be used to soak a sponge cake, flavor yogurt, sweeten homemade lemonade, or replace sugar in a cocktail.
Unused zest can be dried in the oven at 80°C (175°F) for 1 hour, then blended with sugar to create homemade orange-flavored sugar — magical in a cake or on porridge.
If your orange slices are too thick or didn’t cut well, turn them into a quick marmalade by blending them with the syrup and reducing for 5 minutes over high heat.
