Clementine Frangipane Tart

As much as winter days can be gray and gloomy, citrus fruits from the season bring warmth and zeal. I appreciate glimpsing pyramids of oranges, clementines, and tangerines in the market during this season. I particularly love clementines with their very pleasing sweet flavor and fragrant skin. Of course, you can substitute orange or even blood orange for the clementine. The possibilities are boundless.

Ingredients

For the crust

190 grams all-purpose flour 

60 grams almond meal - from whole almonds

40 grams superfine sugar

20 grams powdered sugar

A nice pinch of salt

125 grams butter, softened at room temperature

1 egg yolk

1 tbsp cold milk, if needed

For the frangipane

100 grams almond meal - from whole almonds

25 grams all-purpose flour 

85 grams superfine sugar 

100 grams butter, softened at room temperature

2 free-range eggs, at room temperature 

Grated zest of two clementines / oranges

To finish

2-3 tbsp Seville orange marmalade 

3-4 clementines

Fresh or dried edible flowers for decoration

Method

To make the crust

In a medium bowl, mix the flour, almond meal, and salt with a balloon whisk. Set aside.

In a large bowl, cream the butter and sugar until light but not too fluffy. Add the egg yolk and mix until well incorporated. If the mixture splits, don't freak out! Add the dry ingredients to the butter mixture and mix until the dough comes together. If the dough seems very dry, add 1 tbsp cold milk and gently squeeze the dough with your hands until it comes together. Make it into a disk and let it rest in the fridge for an hour or up to three days. 

To make the frangipane

In a medium bowl, cream the butter, sugar, and grated zest of two clementines / oranges until light but not overly fluffy. Add the eggs and mix until combined. Add the flour and almond meal until the mixture is homogenous. You can keep the frangipane in an airtight container in the fridge for up to three days. 

To assemble

Preheat the oven to 180 C. 

Use a sharp knife to cut the clementines into thin slices and set aside.

Roll out the dough on your working surface until it is around 3-4 mm thick. Carefully move the dough into a 23 cm tart pan (preferably with a removable base). Add 2-3 tbsp of the Seville orange marmalade, and spread it evenly at the bottom. Add the frangipane, followed by the slices of clementine, and bake for 40-45 minutes or until golden and slightly puffy.

Let the tart cool down for at least 20 minutes before removing it from the pan and slicing it.

Noosh-e-Jaan, may it nourish your soul. x

Notes

You can bake this tart in small tart pans (it will give around 8 mini tarts). Just keep in mind to pre-bake the tart shells for 15 to 20 minutes, or until slightly set and golden before moving forward to the next step.