Directions
For the Tart Shell:
- In a mixing bowl, rub together the cold butter and sugar until the mixture resembles coarse crumbs.
- Beat in the eggs until incorporated.
- Sift together the all-purpose flour, almond flour, and salt, then fold into the butter mixture until it forms a smooth dough.
- Shape the dough into a disk, wrap in parchment paper, and chill for 30 minutes.
- Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface to about 3–4 mm (1/8 inch) thick and fit into a 9-inch tart pan with removable bottom. Prick the bottom with a fork.
- Line the shell with parchment and fill with baking weights (beans or rice). Bake for 15 minutes, remove weights, and bake 5–7 more minutes until lightly golden. Cool slightly.
For the Filling:
- In a bowl, whisk together eggs and sugar until pale and slightly fluffy.
- Stir in the almond meal, orange zest, orange juice, orange blossom water, and melted butter until smooth.
- Pour the filling into the pre-baked tart shell and smooth the top.
- Bake at 180°C (350°F) for 25–30 minutes, until the filling is set and lightly golden. Remove from oven and cool.
For the Glaze (Optional):
- Heat the apricot jam and water in a small saucepan over low heat until smooth and slightly runny.
- Brush over the cooled tart to give a shiny, attractive finish.
Recipe Details
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Servings: 8
- Difficulty: Medium
Variations & Substitutions
- Add a teaspoon of finely ground cinnamon or cardamom for warm spice notes.
- Swap orange zest and juice for lemon or blood orange for a different citrus profile.
- Use gluten-free flour blend in place of all-purpose flour for a gluten-free version.
Serving Suggestions
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