Florentine tart
serves
12
“The filling in this tart is chewy from the nougat, jammy from the dried fruit and marmalade, and rich from the chocolate." - This is an edited extract from Now for Something Sweet by the Monday Morning Cooking Club (Harper Collins, $49.99).
Ingredients (12)
- 225g unsalted butter, at room temperature, chopped
- 1/4 cup (50g) caster sugar
- 1 tsp vanilla extract
- 1 egg
- 2 2/3 cups (400g) plain flour
- 1 cup (100g) almond meal
Filling
- 2 cups (300g) dried apricots, chopped
- 300g soft nougat, chopped
- 150g dark chocolate, chopped
- 3/4 cup (105g) slivered almonds
- 1/3 cup (115g) orange marmalade
- 1 tbs Grand Marnier (or other orange liqueur)
Method
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1.For filling, combine all ingredients in a bowl. Mix well with a wooden spoon or your hands. Cover and leave overnight at room temperature to macerate.
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2.Meanwhile, for pastry, beat butter, sugar and vanilla in an electric mixer until pale and creamy. Add egg and beat again. Add flour, almond meal and a pinch of salt and mix on low speed until combined. Divide dough in 2, wrap tightly in plastic wrap and refrigerate overnight.
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3.The next day, preheat oven to 180°C. Lightly grease a 27cm tart tin with a removable base. Coarsely grate the first half of dough into the tin, then press evenly over base and up sides. Scatter filling evenly over base. Grate second half of dough evenly over the filling. Bake for 40 minutes or until golden brown.
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4.Cool for 10 minutes, then remove from tin and cool completely on a wire rack.
Recipe Notes
Start the recipe the day before serving.
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