Orange Blossom and Almond Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the almond filling:</li><li class="ingredients-single-item">150g unsalted butter, softened</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">150g ground almonds</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">Zest of 2 oranges</li><li class="ingredients-single-item">2 tbsp orange blossom water (or rose water)</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">50g flaked almonds</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">3 tbsp orange marmalade</li><li class="ingredients-single-item">1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a food processor (or by hand using your fingertips), combine the flour, cold butter, and salt until the mixture resembles fine breadcrumbs. The cold butter is essential as it creates steam pockets during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Mix in the egg yolk, then gradually add just enough ice-cold water to bring the dough together. The dough should be soft but not sticky. Shape into a disc, wrap in cling film, and chill for at least 30 minutes to relax the gluten, which prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/Gas Mark 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your 23cm tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press into the corners. Trim the excess pastry, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prick the base with a fork, line with baking parchment, and fill with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and beans and bake for a further 5 minutes until the pastry is pale golden and feels sandy to touch. This ensures your pastry is partially cooked before adding the wet filling, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare the almond filling. In a large bowl, cream together the butter and sugar until pale and fluffy - this incorporates air into the mixture, creating a lighter texture. Beat in the eggs one at a time, adding a spoonful of the ground almonds with each egg to prevent curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the remaining ground almonds, flour, orange zest, orange blossom water, and almond extract until well combined. The orange blossom water adds a delicate floral note that pairs beautifully with the nuttiness of the almonds - don't be tempted to add more as the flavor can quickly become overwhelming.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 170°C (150°C fan/Gas Mark 3). Pour the almond mixture into the partially baked tart case, spreading it evenly with a spatula. Scatter the flaked almonds over the top in an even layer. They'll toast beautifully during baking, adding both flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 35-40 minutes until the filling is set and golden brown. You'll know it's ready when the center is slightly firm to touch but still has a little give, and a skewer inserted into the middle comes out clean. If the top is browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart is still warm, prepare the glaze by heating the orange marmalade with the water in a small saucepan until melted and smooth. Pass through a sieve if necessary to remove any chunky bits. Gently brush the glaze over the warm tart - it will set to a beautiful shine as it cools and adds an extra burst of orange flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool completely in the tin before removing. This gives the filling time to set properly and prevents the tart from breaking. Serve at room temperature with a dollop of crème fraîche or a scoop of vanilla ice cream. The tart will keep well in an airtight container for up to 3 days, though the pastry will soften slightly over time.</li></ol>