Orange-Almond Tart {FFwD}

The second February recipe for French Fridays with Dorie was this simple and tasty orange-almond tart. I have been baking a lot of sweets lately, so I decided to make this as a mini tart. And as long as I was shrinking the tart, I thought I’d shrink the oranges, too, by using mandarin oranges.

The almond cream consists of butter, sugar, almond flour (made from finely ground almonds), flour, cornstarch, egg, and rum. I mixed the ingredients, chilled the cream in the refrigerator for a few hours, then scraped the almond cream into a prepared tart crust. I arranged the oranges on top of the cream, being sure to leave room for the almond cream to bake up around the oranges.

I baked the tart at 350°F for about 40 minutes until the cream was puffed, set, and golden brown. I cooled the tart, then removed it from the pan and served it on a dessert plate.

This was a really delicious tart, simple to prepare and full of possibilities. It could be made with just about any fruit and would make a nice, light dessert to accompany any meal.

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4 Comments

  1. Kayte said,

    March 9, 2011 at 1:29 pm

    What a great idea to do a mini with those little mandarin oranges! You have the best ideas over here. It looks very pretty.

    • gaaarp said,

      March 9, 2011 at 7:10 pm

      Thanks, Kayte!

  2. Vickie said,

    February 23, 2011 at 8:39 am

    This looks delicious. I have a tree full of tangerines, so maybe will try using them.

    • gaaarp said,

      February 23, 2011 at 6:51 pm

      It would be great with tangerines. I’m so jealous of your tree!


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