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Prune and orange frangipane tart
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Prep Time
40
minutes
mins
Cook Time
50
minutes
mins
Course
Dessert
Servings
8
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
Instructions
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.