blood orange & pistacchio frangipane tarte
inspired by a swedish mazarin cake but flavoured with blood orange and pistacchio.
Maybe you have already noticed, I really love the combination of orange and pistacchios! I often use this flavour combination in saffron buns for Christmas and now in this frangipane tarte. And even better than ordinary oranges is of course blood oranges!
THE frangipane filling
100 G pistachio / pistagenötter
100 G sugar / socker
100 G butter / smör
seeds from: 1/2 vanilla pod / vaniljstång
zest from: 1/2 orange / apelsin
1 egg / ägg
60 g flour / vetemjöl
Start with removing the butter from the fridge and soaking 85 grams of pistachios in water for a few hours. This will make it easy to rub off the peel from them. They will increase in weight, so after you have peeled them use 100 g for the filling and save the rest for topping.
Mix the pistachios and the sugar in a food processor until quite smooth, then add the softened butter, the vanilla and the orange zest and mix quickly. Then add the egg and the flour and mix to combine.
THE pastry / PAJDEGEN
50 G powdered sugar / florsocker
100 G butter / smör
150 G flour / vetemjöl
1 tsp vanilla sugar / vaniljsocker
25 G egg / ägg
Preheat the oven to 160 degrees fan (or 175 degrees with traditional oven).
Mix all the ingredients quickly in a food processor, you should not over work the dough! Shape into a ball, wrap and refrigerate for 30 minutes.
Roll out the pastry and line the tin, or use your fingers to evenly line the tin. I used a narrow and long tin, measuring around 10 x 35 cm.
Place the tin in the freezer for about 15 minutes. And bake for about 15-20 minutes. Set aside to cool.
Fill the crust with the pistachio mix, peel and thinly slice 2-3 blood oranges (make sure that all the white is removed).
Place the oranges and chopped pistachios on top of the tarte and bake for about 30-40 minutes, until the frangipane settles.
