Fruity Frangipane Tart

Ingredients

Orange Pastry
  • 8.4oz-240g plain flour (sifted)
  • 4.2oz-120g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 4.2oz-120g golden caster sugar
  • Zest of 1 orange
  • ½ teaspoon vanilla essence
  • 2 tablespoons water
  • Pinch of salt
Orange Creme Patissiere
  • 3 medium egg yolks (free-range)
  • Zest of 1 orange
  • 3.5oz-100g caster sugar
  • 1.7oz-50g unsalted butter
  • Juice of 1 orange
  • 1 tablespoon plain flour
  • 3 tablespoons cornflour
  • 1 teaspoon orange flavouring
  • 6.7fl oz-200ml semi-skimmed milk
Frangipane
  • 3.5oz-100g ground almonds
  • 3.3oz-95g unsalted butter/lard (room temperature)
  • 1 medium egg (free-range)
  • 3.3oz-95g golden caster sugar
  • Zest of 1 orange
Banana Cream
  • 10.5oz-300g fresh bananas (ripe & blitzed into a paste)
  • 10.1fl oz-300ml whipping cream
  • 1/2 teaspoon vanilla essence
Topping
  • 5.2oz-150g fresh raspberries
  • 5.2oz-150g fresh strawberries (diced)

Method

  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the golden caster sugar. Mix well. Follow with the water, orange zest, vanilla essence, salt and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  3. Whilst the pastry is chilling, make the orange creme patissiere. In a large mixing bowl, whisk the egg yolks and sugar until thoroughly combined and light in colour. Add the flour and cornflour and mix again until it's fully incorporated. Set to one side
  4. In a medium non-stick saucepan, add the milk and orange zest. Bring to a simmer whilst continuously stirring. As soon as it simmers, pass the mixture through a sieve so you are left with a smooth consistency and the zest is removed
  5. Pour the sieved mixture into the egg mix and stir until smooth. Pour the mixture back into the saucepan and stir continuously over a medium heat for 5-10 minutes until it has really thickened to a paste like consistency. Remove from the heat and add the butter, orange juice and orange flavouring. Give it one last stir and once the butter has melted, pour the mix into a large measuring jug, cover with cling-film and pop into the fridge straight away until completely cool
  6. Whilst the creme patissiere is chilling, remove the pastry from the fridge and roll out thinly over a floured surface. Grease a 9 inch tart case (preferably loose bottomed). Line the prepared tart tin with the pastry, prick the base all over with a fork and cover with cling-film. Pop back into the fridge for 1 hour
  7. When you are ready to proceed, pre-heat the oven with a large baking tray inside to 392˚f /200˚c regular oven or 356˚f /180˚c fan assisted oven. Remove the pastry case from the fridge and line with baking paper. Add baking beads/rice and place on top of the pre-heated oven tray and blind bake for 10 minutes
  8. Meanwhile, make the frangipane by adding everything into a large mixing bowl and combine thoroughly until you are left with a smooth almond paste
  9. Remove the pastry from the oven (keep oven on and reduce to 356˚f /180˚c regular oven or 320˚f /160˚c fan assisted oven) and remove the baking beads and baking paper. Cut off the pastry overhang from around the sides to give neat edges
  10. Pipe or smooth out the frangipane carefully on the top of the pastry base and pop back into the oven for 30 minutes. Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing to cool completely
  11. Once the tart is completely cool, remove the creme patissiere from the fridge, give it a really good stir to loosen it up and spread evenly on top of the frangipane layer
  12. Next, make the banana topping by whisking the cream until it starts to hold its shape. Add the banana and vanilla essence. Mix until thoroughly incorporated. Spoon the cream over the top and smooth it out evenly
  13. Finally, decorate the top of the tart with the fresh raspberries and strawberries and pop into the fridge until ready to serve. Enjoy!

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