Bakewell

Ingredients

For the shortcrust pastry

• 175 g of plain flour
• 80 g of almond flour
• 110 g of cold butter
• 1 medium egg
• 80 g of icing sugar
• 1 teaspoon of vanilla extract
• 1 pinch of salt

For the filling

• 350 g of Fiordifrutta Tangerine and Turmeric

For the topping

• 30 g of flaked almonds

Method

For the shortcrust pastry

Place the plain flour and the cold butter, cut into cubes, in a food processor fitted with blades, then pulse until you get a fine, sandy mixture. Add the almond flour, icing sugar, salt, the seeds from inside a vanilla pod, and the egg: pulse again and you will see all the ingredients come together. Transfer everything to your work surface and knead quickly, just long enough to obtain a smooth, compact dough. Shape it into a ball, flatten it with your hands, then roll it out between two sheets of baking paper and leave it to rest and firm up in the refrigerator for half an hour. Once firm, take it out of the refrigerator and handle the pastry briefly with your hands, just enough to make it more pliable so you can line the tin. Place it in the tin and trim away the excess around the edges with a small knife, then prick the base with the tines of a fork without going all the way through the pastry. Put the pastry case in the refrigerator.

For the frangipane cream

Place the softened butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment; switch on the machine and let the ingredients blend into a cream. After a few minutes, add the eggs and vanilla and leave to combine for a few more minutes. In the meantime, mix together the flour, hazelnut flour and salt, then add them little by little to the stand mixer, blending everything together. Once you have a smooth mixture, switch off the machine.

Assemble

Take the pastry case and spread 350 g of fruit spread evenly over the base. Pour the frangipane cream on top, spread it evenly and bake the tart for 30 minutes in a conventional oven preheated to 170°C. Once the indicated time has passed, remove the tart, sprinkle the surface with the flaked almonds and bake for another 10 minutes until golden. When ready, remove it from the oven and leave it to cool in the tart tin before serving.