Enjoy this Easter with this easy Blood Orange Tart recipe.

PREPARATION TIME :20 minutes

COOKING TIME :35-50 minutes

TOTAL TIME :55-75 minutes

SERVES :8

INGREDIENTS

For the crust:

• 1 egg yolk

• 1/4 cup sugar
• 1 1/2 cups all-purpose flour
• 8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened at room temperature

• • 2 eggs
  • 2 teaspoons all-purpose flour
  • 2/3 cup sugar
  • 6 ounces almonds, toasted, and cooled
  • 3/4 cup plus 1/4 cup apricot preserves
  • 8 tablespoons cold unsalted butter, cut into pieces
  • Assorted fresh fruit, including strawberries, kiwi, mango, blackberries, fig, blueberries, and star fruit, sliced
  • 2 tablespoons water
  • 1/4 teaspoon pure vanilla extract

 

For the frangipane:

 

METHOD

• To make the crust put the flour in a large bowl.
• Then mix sugar.
• Using your hands, make a well in the center.
• Then place the butter pieces and egg yolk in the well and mix it properly Using your fingers.
• Then work the butter-egg mixture into the flour mixture until combined.
• The dough will be crumbly but when you squeeze a handful in your hand, it should hold together.
• Sprinkle into a 10-inch pie or tart pan.
• Press the dough confidently and evenly onto the bottom of the pan.
• Make ropes of the dough and press them onto the walls, making sure not to let the crust condense at the corners.
• It should make a clean right angle where the sides meet the bottom.
• Chill the crust at least 30 minutes or, covered, up to 3 days.
• Preheat the oven to 375 degrees F.
• To make the frangipane filling, in a food processor fitted with a metal blade
• Pulse the almonds and sugar just until sandy.
• Does not over-process or the mixture will become pasty.
• Put in the butter and process just until blended.
• Add the eggs and method until blended.
• Scrape down the sides of the bowl add the vanilla and flour, and process until smooth.
• Spoon the frangipane into the unbaked tart shell.
• Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.
• Let cool.
• Spread 3/4 cup apricot preserves on the surface of the baked tart to act as a bed for the fruit.
• Slice fruit and arrange it decoratively.
• Heat the remaining 1/4 cup apricot preserves with the water until boiling and smooth.
• Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.