Italian Desserts Recipes - Orange and Frangipane Tart (Crostata di Arance e Mandorle con Crema) Recipe

Ingredients                                     

Butter for greasing

• 225 g/8 oz short crust pastry (basic pie crust)

• 45 mll3 tbsp marmalade

• 2.5 ml/1/2 tsp grated orange rind

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 2 eggs, lightly beaten

• 100 g/4 oz/1 cup ground almonds

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Method:

1. Grease a 25 cm/10 in flan tin (pie pan) with the butter and set aside.

2. Roll out the pastry on a lightly floured board and line the flan tin. Spread the base of the pastry with the marmalade and sprinkle over the orange rind.

3. Beat the butter with the sugar until pale and fluffy. Beat in the eggs and stir in the ground almonds. Spoon the mixture into the pastry case.

4. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 35-40 minutes until the filling is set and the top has browned.

5. Cool in the tin for 10 minutes before serving.