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Spirited Orange-Pecan Frangipane Tart

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Active Time:  30 Minutes
Total Time:  2 Hours 25 Minutes
  10 servings
Frangipane is usually a sweet paste made from ground almonds. Here I use pecans to satisfy the hunger of pecan-lovers like me.
For Crust:
1 cup all-purpose flour
1/2 cup (packed) confectioners' sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 tablespoon frozen orange juice concentrate, thawed
For Filling:
1 cup pecans, toasted lightly, cooled
1/4 cup whole almonds, toasted lightly, cooled
3/4 cup (packed) golden brown sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
1/2 large egg white (about 1 tablespoon)
3 large eggs
1/2 cup light corn syrup
1/4 cup frozen orange juice concentrate, thawed
1 tablespoon bourbon
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups (about) pecan halves
Additional light corn syrup
Spirited Orange-Pecan Frangipane Tart Recipe at
Preheat oven to 350 degrees F. Blend flour, sugar and salt in processor. Add butter and blend until coarse meal forms. Add orange concentrate and blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.

Roll out dough on lightly floured surface to 11-inch round. Transfer to 9 1/2-inch-diameter tart pan with removable bottom. Pierce dough all over with fork; chill 10 minutes. Bake 3 minutes; press up sides of crust with back of fork, if slipping. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 12 minutes longer.

Blend toasted pecans, almonds, 1/2 cup brown sugar, orange peel and cinnamon in processor until moist paste forms; mix in egg white. Crumble frangipane over bottom of crust.

Combine eggs, 1/2 cup corn syrup, orange juice concentrate, bourbon, vanilla, salt and remaining 1/4 cup brown sugar in processor bowl. Pulse 2 times just to blend. Pour egg mixture evenly over frangipane. Starting at edge and pointing nuts toward center of tart, arrange pecan halves in concentric circles atop filling.

Bake tart until filling is firm to touch in center, about 30 minutes. Transfer tart to rack. Brush pecan halves lightly with additional corn syrup to glaze. Cool tart completely.

Tart can be made 1 day ahead. Cover cooled tart loosely with foil and store at room temperature.

Recipe created exclusively for by Selma Elaine Brown.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet and Festive: Pecan Desserts
Nutrition Facts per Serving
Yield:   10 servings
Calories: 489
Fat. Total: 30g
Fiber: 2g
Carbohydrates, Total: 51g
Sodium: 137mg
% Cal. from Fat: 55%
Cholesterol: 82mg
Protein: 7g
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