Orange Bakewell Tart
A classic orange bakewell tart with - 8 inch flan tin, Pastry, Frangipane Filling. Perfect for one.
Ingredients
- 7 Ā½ - 8 inch flan tin
- Pastry
- Frangipane Filling
- 112 gm plain flour
- 3 eggs
- Pinch of salt
- 115 gm caster sugar
- 50 gm butter
- 115 gm butter
- 1 orange
- 50 gm ground almonds
- Ā½ tspn almond essence
- 4 tbspn apricot jam
- 1 orange
- Icing sugar for dredging
Method
- 1
Preheat oven to 200Ā° C (include an oven sheet).
- 2
Zest and juice one orange and set aside.
- 3
Sift the flour and salt into a large bowl.
- 4
Cut 50 gm of butter into smallish chunks.
- 5
Add the butter to the flour and rub the butter into the flour with your fingers until it beccomes like fine breadcrumbs.
- 6
Using a large spoon, mix in the zest of one orange.
- 7
Mix in just enough orange juice to hold the mixture together. This will likely need just over 1 Tbspn.
- 8
Make the mixture into a ball and flatten it slightly.
- 9
Wrap in cling film and refrigerate for .
- 10
Butter the flan tin.
- 11
Zest the second orange and keep separate.
- 12
Melt 115 gm of butter in a saucepan over a low heat.
- 13
Discard the white of one egg.
- 14
Whisk 2 whole eggs and one egg yolk with the sugar in a bowl until thick and pale.
- 15
Gently stir the melted butter, ground almonds, almond essence and orange zest of the second orange into the mixture.
- 16
Roll out the pastry between 2 sheets of cling film and line the flan tin.