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.