Hazelnut and Clementine Frangipane Tart

© 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. Tart Hazelnut 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 case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights or rice and bake for a further 10 minutes or until golden. Remove from oven. Reduce oven temperature to 180C/350F. * To make the frangipane filling, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Add the hazelnut meal and flour and stir until combined. * Spread the frangipane evenly over the crust. Arrange the nectarines over the frangipane and sprinkle with chopped hazelnuts. Bake for 30-35 minutes or until the frangipane filling is golden and firm to touch. Set aside to cool. * Microwave the orange jam on highfor 30 seconds or until jam melts. Strain through a fine sieve. Brush the hot jam evenly over tart. Cut into slices to serve, with whipped cream or ice cream. © 2022 | http://angiesrecipes.blogspot.com © 2022 | http://angiesrecipes.blogspot.com Eat,Drink And Be Merry!