Citrus frangipane tart

In Nici's delicious citrus frangipane tart, you can use whatever citrus you can find for this recipe, at least three different types is good to get the right pattern.

By Nici Wickes
  • 30 mins cooking
  • 30 mins marinating
  • Serves 12
  • Print


  • 100 gram butter, softened
  • 1/2 cup icing sugar, plus 1 tbsp extra
  • 1 teaspoon vanilla extract
  • grated zest of 1 lemon
  • pinch of salt
  • 1 egg, lightly beaten
  • 1/2 cup ground almonds
  • 2 heaped tablespoons plain flour
  • 1-2 sheets sweet short- crust pastry
  • citrus fruits, peeled and sliced thinly – i used mandarin, grapefruit, lemon and orange
  • 1 egg, lightly beaten
  • 2 tablespoon raw sugar
  • 25 gram butter
  • 2 tablespoon honey, warmed, for drizzling (optional)


  • 1
    Preheat oven to 200oC. Line a 20cm x 30cm tart tin.
  • 2
    In the bowl of a standing mixer, beat the butter, icing sugar, vanilla, lemon zest and salt until smooth. Add the egg and beat until combined. Fold in the almonds and flour, mixing until combined.
  • 3
    Roll the pastry to fit the tart tin and press it lightly into the edges. Spread the mixture evenly over the pastry, then fold it over the edges to make a border. Chill the tart base in the fridge for 30 minutes.
  • 4
    Use a paring knife to remove the skin and pith of your fruit (see note). Slice into thin rounds and remove any seeds. Arrange the citrus rounds on top of the frangipane, placing them as close together as possible without overlapping. Brush the edges of the crust with the beaten egg and sprinkle sugar over the entire tart, going heavy on the crust. Dot the citrus pieces with bits of butter to keep it from drying out.
  • 5
    Bake the tart in the lower two-thirds of the oven for 25-30 minutes or until the crust is golden brown. Drizzle with honey if using.
  • 6
    It's best served warm, but still darn delicious a day later too!


To remove skin and pith easily from citrus, first slice the ends off the fruit to give you a flat surface. With the cut-side facing down, follow the curve of the fruit with a sharp, serrated knife, cutting off the peel and any white pith. Work around the fruit until all skin and pith is removed.

read more from