Blood-orange frangipane tart

Serves: 8

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• FOR THE PASTRY
• 175 gram(s) plain flour
• 1 tablespoon(s) vanilla-flavoured sugar
• 85 gram(s) butter
• 1  egg yolk
• 2 tablespoon(s) orange juice
• FOR THE FILLING
• 85 gram(s) butter
• 100 gram(s) vanilla-flavoured sugar
• 1  egg, plus 2 more egg yolks
• 85 gram(s) ground almonds
• melted redcurrant jelly
• 6  blood oranges

Method

1. For the pastry, mix the plain flour with the vanilla-flavoured sugar and rub in the butter. Mix the egg yolk with the orange juice and use this to bind the pastry. Chill before using it to line a 25cm tart tin. Prick the base and bake blind for 20 minutes at 180°C (350°F) gas mark 4.
2. For the frangipane filling, cream the butter with the vanilla-flavoured sugar and beat in 1 egg plus 2 egg yolks. Stir in the ground almonds and mix well. Brush the base of the cooled pastry case with melted redcurrant jelly. Fill with the frangipane and bake for 20 minutes. Peel and thinly slice the blood oranges and arrange the slices, overlapping a little, over the frangipane. To finish, brush with melted redcurrant jelly. Recipe by Ned Trier

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