Until last year Blood Orange was this exotic, stunning looking citrus that I had only seen in pictures. Once I figured out where and when to find them, I’ve literally waited, keeping an eye out for them this year. Who else is crazy about fresh produce like me? And really how amazing is the world around us! Well, now that they are here and the season is fleeting I have a few recipes to share. Personally I find the best pair with citrus are nuts so a frangipane tart was a must. The tart didn’t disappoint at all. Bright, bold, nutty, buttery and so delicious bursting with the flavour of hazelnuts and a punch from the slightly sour blood oranges.
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When Blood Oranges arrive in Australia, there is something else to look out for. The cherry blossoms. So yes, Spring is coming. We made it!
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Makes a 6 inch round tart (serves 6)
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Makes a 6 inch round tart (serves 6)
Ingredients
- Shortcrust tart shell, store bought or home-made (use this recipe)
- For the frangipane filling
- 100 g unsalted butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1 cup hazelnut meal
- 1/4 cup plain flour
- 1 tsp powdered cinnamon
- 2 tbsp finely grated blood orange zest
- 1/2 cup orange marmalade
- 2 fresh blood oranges, thinly sliced, to serve
- Fresh mint leaves, to serve
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Instructions
- Preheat oven to 200 degrees C (180 degrees C for fan forced )In a medium bowl, beat the butter and sugar together until pale and fluffy. Add the egg and beat to combine. Add the hazelnut meal, flour cinnamon and blood orange zest and mix to combine well.
- Spread the frangipane filling evenly on the tart shell. Bake for 20 minutes or until the top is slightly puffed up and golden. Remove from oven. Spread orange marmalade on the warm tart. Cool to room temperature.
- Top with blood orange slices, fresh mint leaves and edible flowers. Enjoy!
