Almond and orange tart
Almond fans will love this rich tart made with bitter marmalade, sweet amaretti biscuits and warming Armagnac.
For this recipe you will need a 26cm/10in spring-from cake tin.
- 4 free-range eggs
- 125g/4½oz caster sugar
- 110g/4oz ground almonds
- 2 handfuls amaretti biscuits, smashed into small pieces
- 5 tbsp Armagnac
- 400g/14oz sweet shortcrust pastry, homemade or ready-made
- 3 tbsp orange marmalade
- 1 orange, zest only
- handful whole blanched almonds
- 75g/2½oz apricot jam, warmed through
- crème fraîche, to serve