This Sunday we all officially thank our mums for being the awesome women that they are and treat them to something lovely to show our appreciation.
I wanted to create a special Mother’s Day tart and blood oranges are in season, delicious & seem fitting for celebrating a blood relative.
You can decorate these however you like. I used a blood orange creme, dehydrated blood oranges and some petals and presented them on this gorgeous Blue Italian china from Spode, which I think looks just perfect against the zesty orange of the tarts.
Blood Orange Frangipane Tarts
1 batch of sweet shortcrust pastry
1 egg yolk lightly beaten with 25ml of double cream or milk
230g unsalted butter
230g golden caster sugar
230g ground almonds
50g plain flour
Finely grated zest of a blood orange (optional)
1-2 blood oranges
One 23cm round tart tin or one 12 hole cupcake/muffin tray
Beat the butter and sugar together for approximately 3 minutes.
Beat in the ground almonds, and then add the eggs one at a time, beating between additions. Finally beat in the flour and the citrus zest.
Preheat the oven to 180C fan assisted/gas mark 6.
Roll out pastry to about 3mm thickness and cut rounds to fit your prepared tray, allowing extra to cover the sides – approximately 10cm rounds for a standard cupcake tray. Press these carefully into the holes and chill for approximately 30 minutes.
Line, weigh down with baking beans and blind bake for around 10-15 minutes, or until starting to brown. Remove from oven, brush all over with the egg wash and bake for another 2 minutes to seal.
Remove from the oven and allow to cool.
Spoon or pipe the frangipane evenly into each tart.
Thinly slice your orange/s, lay the slices onto the frangipane and bake for 20 – 25 minutes, or until golden brown on top. Remove from the oven and place on a wire rack to cool completely.
Decorate as you wish!