Honey, Orange and Almond Tart
By Joe
Source: BBC Good Food Team.
A honey, orange and almond tart: an orange-scented pastry case baked blind, filled with a soft honey and almond frangipane topped with flaked almonds, then brushed while warm with an orange and honey glaze.
Always check the labels of the products you use.
Method
- 1
Make the pastry. Pulse the flour, salt and icing sugar in the food processor, add the butter and orange zest and pulse to fine crumbs. Add the yolks and blitz until the dough just forms a ball, adding up to 1 tbsp cold water if needed. Wrap and chill for 30 minutes.
- 2
Line the tin. Roll the pastry 5 mm thick and line the tin. Chill for 10 minutes and heat the oven to 200 °C (180 °C fan).
- 3
Bake blind. Line the case with scrunched parchment and fill with baking beans. Bake for 10 minutes, lift out the paper and beans and bake for 5 minutes more until dry and pale golden. Trim any overhang with a serrated knife.
- 4
Make the frangipane. Beat the butter, sugar and set honey together, then beat in the ground almonds, orange zest, 2 tbsp of the orange juice, the almond extract and eggs. It will look loose and may split a little; that's fine.
- 5
Bake. Pour the filling into the case, scatter with flaked almonds and bake for 25-30 minutes until set and springy when pressed lightly.
- 6
Glaze. Simmer the rest of the orange juice with the 2 tbsp honey until syrupy, then brush over the tart as it cools. Serve warm or at room temperature.
Storage
Keep covered at room temperature for 1 day or in the fridge for up to 3 days.
EU nutrition claims
- Low salt: 0.16 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 74 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
18.5 g per serving
37 % of the 50 g daily maximum · 74 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- rolling pin
- 20 cm fluted tart tin with a loose base
- baking parchment and baking beans
- mixing bowl
- small saucepan
- pastry brush
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 516 kcal |
| Protein | 8.5 g |
| Carbohydrate | 45.9 g |
| of which sugars | 19.3 g |
| of which free sugars | 18.5 g |
| Fat | 34.2 g |
| of which saturates | 17.4 g |
| Fibre | 2.6 g |
| Salt | 0.12 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
