Home » Recipes » Prune and orange frangipane tart

Prune and orange frangipane tart

Prune and orange frangipane tart

Prep Time 40 minutes
Cook Time 50 minutes
Course Dessert
Servings 8


  • 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


  • 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.


  • 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.


  • 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.
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