Spirited Orange Pecan Frangipane Tart Recipes

ORANGE PECAN FRENCH TOAST

Steps:

• In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
• In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
• Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

SPIRITED ORANGE-PECAN FRANGIPANE TART

Steps:

• FOR CRUST: Preheat oven to 350°F
• Blend flour, sugar and salt in processor. Add butter and blend until coarse meal forms. Add orange concentrate and blend untl moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic wrap and chill at least 1 hour and up to 1 day.
• Roll out dough on lightly floured surface to 11-inch round. Transfer to 9 1/2 -inch round tart pan with removable bottom. Pierce all over with fork; chill 10 minutes. Bake 3 minutes; press up sides of crust with back of fork if slipping. Bake until crust is pale golden, pressing with back of fork if crust bubbles. about 12 minutes longer.
• FRANGIPANE: Blend toasted pecans, almonds, 1/2 cup brown sugar, orange peel and cinnamon in processor until moist paste forms; mix in egg white. Crumble frangipane over bottom of crust.
• FOR FILLING: Combine eggs, 1/2 cup corn syrup, orange juice concentrate, bourbon, vanilla, salt and remaining 1/4 cup brown sugar in processor bowl. Pulse 2 times just to blend. Pour egg mixture evenly over franigpane. Starting at edge and pointing nuts toward center of tart, arrange pecan halves in concentric circles atop filling.
• Bake tart until filling is firm to touch in center, about 30 minutes. Transfer tart to rack. Brush pecan halves lightly with additonal corn syrup to glaze. Cool tart completely.

FRANGIPANE FOR ORANGE TART

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine the almond paste and sugar. Beat until combined. Add the butter, and beat until incorporated. Add the egg, liqueur, salt and flour. Beat until smooth. Will keep refrigerated in an airtight container for 1 week.

FRANGIPANE, FIG & ORANGE TART

Steps:

• Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Press the dough into a ball with your hands, then roll it out on a lightly floured surface until it's large enough to line a 22cm loose-bottomed tart tin. Use it to line the tin, pressing it into the sides, then prick the base all over with a fork and chill for 30 mins.
• Meanwhile, prepare the frangipane. Put the butter in a medium bowl and beat with an electric whisk until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the almonds and flour.
• Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.
• Carefully transfer the tart to the hot baking tray in the oven, and bake for 1 hr-1 hr 10 mins (cover with foil after 40 mins if it's browning too quickly), or until the figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
• While the tart cools, make the glaze. Mix the orange zest and juice, the sugar and 1 tbsp water together in a small pan, bring to the boil, reduce the heat and simmer for 5-10 mins until syrupy. Remove the tart from the case, transfer to a plate, and brush with the glaze.