BAKLAVA FRANGIPANE TART WITH ORANGE HONEY SYRUP

I’m so excited to share this recipe today as it’s one of those recipes that was floating in my mind for a really long time before it came to fruition. Once it did, I wondered what took me so long.

We’re talking the flavours of baklava, in tart form and not just any tart but a frangipane tart. So I’m taking you on a little world trip today.

Ingredients

For the Sweet Shortcrust Pastry

• 1 1/2 cups (195g / 7oz) plain (AP) flour
• 1/3 cup icing (confectioners / powdered) sugar
• 1/2 teaspoon salt
• 113 g (1 stick / 1/2 cup) unsalted butter, chilled, cut into cubes
• 2 egg yolks, from large eggs

For the nut filling

• 120 g (4oz) pistachios
• 120 g (4oz) hazelnuts
• 2 1/2 teaspooons cinnamon
• 1/4 cup (50g / 2 oz) caster (superfine) sugar

For the orange syrup

• 1/2 cup water
• 1/2 cup honey
• 1/2 cup (100g / 3.5oz) white granulated sugar
• zest of one orange
• 2 tablespoons orange juice (notes)

For the frangipane filling

• 1/2 cup (100g / 3.5oz) white granulated sugar
• 113 g 1/2 cup / 1 stick unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon plain (AP) flour (notes)
• 1 cup (90g / 3oz) almond meal (ground almonds)

Instructions

For the tart shell.

• Add the flour, sugar and salt to the bowl of a food processor and pulse to mix well. Add the cold butter and blitz for about 20 seconds until it starts to look like breadcrumbs. Add the egg yolks and blitz for another 10 seconds or so until well distributed (notes if you have no food processor).
• Shape the dough into a ball, wrap in a piece of baking paper and sit in the fridge for 1/2 hour to chill.
• Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a 25cm (9inch) fluted tart tin with baking paper.
• ...........................

full recipe : www.sugarsaltmagic.com

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