Blood Orange and Almond Filo Tart. Need a quick dessert to whip up? This blood orange and almond filo tart will make you look like a star. All you need is a few seasonal ingredients, and voila!
Blood Orange and Almond Filo Tart
100g butter, softened,
plus 1 tbsp extra
1/4 cup butter, melted
½ cup icing sugar
2 egg yolks
2/3 cup almond meal, toasted
8 sheets filo pastry
½ cup marmalade
2 blood oranges, peeled and sliced
1 egg, beaten
2 tbsp sugar
crème fraîche, to serve
- Preheat oven to 180°C.
- Place 100g softened butter and icing sugar in the bowl of an electric mixer; beat for 8-10 minutes. Add egg yolks one at a time; beat until pale and fluffy. Fold in almond meal; set aside.
- Lay 1 sheet of filo pastry on a baking tray lined with baking paper. Brush filo with melted butter; repeat, stacking remaining pastry layers. Spread marmalade over pastry, leaving a 4cm border around the edge. Spread almond cream evenly over marmalade. Fold in edges and refrigerate for 30 minutes.
- Layer orange slices on top of the tart and brush pastry with beaten egg. Sprinkle with sugar and dot with remaining tablespoon of butter.
- Bake for 30-35 minutes, or until golden and cooked through. Serve with crème fraîche.
Try some of our other Blood Orange recipes: