© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Made with gorgeous frangipane filling this clementine tart is a best served with a dollop of whipped cream or ice cream. With seedless, juicy and sweet clementines, this fruity bake is a perfectly tasteful treat to finish off your weekend dinner or a delightful afternoon treat with friends and family or for when you need an impressive dessert that's sure to please a crowd. You can use any kind of citrus fruit for this cake. Next time I'll change up the fruit and nuts for a different twist.
TartHazelnut Frangipane

150 g Plain flour
40 g Hazelnut meal
50 g Icing sugar
125 g Chilled butter, chopped
1 Egg yolk
1 tbsp Iced water
5-6 Clementines 1 tbsp Hazelnuts, chopping
1 tbsp Orange marmelade

100g Butter, softened
110 g Caster sugar
1 Egg, medium
120 g Hazelnut meal
35 g Plain flour

Place the flour, hazelnut meal, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together. Shape into a log and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Roll out the pastry on a lightly floured surface to a 3mm-thick round. Line the base and sides of an 24cm / 8inch tart pan, with removable base, with the pastry. Trim the edges and place in the fridge for a further 30 minutes to rest.
Preheat oven to 200C/400F. Line the pastry c...