Frangipane Almond Tart

Preparation

Step 1: Blind-bake the pastry

Preheat the oven to 180 °C. Roll out the shortcrust pastry into a buttered 24 cm tart tin and prick the base all over with a fork. Line with baking paper and baking beans, then blind-bake for 10 minutes.

Remove the paper and beans and let the pastry cool while you make the frangipane. Keep the oven on for the final bake.

Step 2: Make the frangipane

In a mixing bowl, work the soft butter with the sugar using a spatula until creamy. Add the eggs one at a time, whisking between each addition, then fold in the ground almonds and the orange blossom water.

Mix until you get a smooth, lump-free batter. The frangipane should be soft and slightly glossy.

Step 3: Fill the tart

Pour the frangipane onto the blind-baked pastry base and level the surface with a spatula, forming a slight dome in the centre. Spread the filling evenly, edge to edge.

Leave it to sit for a few minutes at room temperature so the frangipane settles before baking.

Step 4: Bake the tart

Bake the tart at 180 °C for 25 minutes. The frangipane should be nicely golden and slightly puffed up around the edges.

Then scatter the flaked almonds over the whole surface and bake for a further 10 minutes, until a knife blade comes out clean.

Step 5: Cool and serve

Take the tart out of the oven and let it cool on a wire rack for at least 20 minutes. The frangipane firms up as it cools, which makes slicing easier.

Serve warm or at room temperature, cut into generous slices, with a scoop of vanilla ice cream or a little whipped cream. It keeps for 2 to 3 days covered at room temperature.