Name: Prune and orange frangipane tart
Prep time: 40 min
Cook time: 50 min
Ingredients: 1 roll Paneton sweet pastry; 20 g butter; 150 g prunes; 2 oranges; 100 g butter; 1/2 cup castor sugar; 1 whole egg; 1 egg yolk; 1 tsp vanilla extract; 1 cup almond meal; 1/4 cup plain flour; 2 zest of oranges

Prune and orange frangipane tart

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Prep Time 40

Cook Time 50

Servings: 8

Course: Dessert

Ingredients Method

Ingredients

1 roll Paneton sweet pastry
20 g butter
150 g prunes
2 oranges

Frangipane

100 g butter
1/2 cup castor sugar
1 whole egg
1 egg yolk
1 tsp vanilla extract
1 cup almond meal
1/4 cup plain flour
2 zest of oranges

Method

Preheat the oven to 170'
Grease tart tin with butter and press in pastry. Place in the fridge for 20-30 minutes to rest before baking.
Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake. Bake for 15 minutes until just beginning to colour.
Allow it to cool while making the frangipane.
Remove skin from orange and evenly slice into rounds.

Frangipane

Cream butter and sugar together until light and fluffy.
Add egg and egg yolk and mix well to combine.
Add vanilla extract and orange zest
Stir through almond meal and flour until well combined.

Assemble

Evenly place prunes on pastry base.
Spoon frangipane mix around pastry base and smooth over.
Place orange slices on top of frangipane mix.
Bake for 30 minutes till golden.
Dust with icing sugar to serve.

Recipes

Prune and orange frangipane tart

Ingredients

Method

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