Blood Orange Frangipane Tart: A Lush Winter Dessert That Feels Like Art

Introduction: A Tart That Tastes Like Sunshine in Winter

Winter might mean colder days, but it also brings one of nature’s most dazzling treasures—blood oranges. Their jewel-toned flesh, berry-citrus flavor, and floral aroma make them irresistible. And when paired with frangipane—a buttery almond cream filling—in a golden tart shell? It’s pure dessert poetry.

The Blood Orange Frangipane Tart is a showstopper. Not only is it drop-dead gorgeous, but it also hits all the right notes: crisp crust, nutty richness, and bright citrus acidity. Whether you’re hosting a brunch, an afternoon tea, or a cozy dinner, this tart delivers on both flavor and style.

If you’ve never made frangipane before—don’t worry. This guide breaks it all down for you, from the perfect pâte sucrée crust to how to slice and arrange your blood oranges like a pastry pro.

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Why You’ll Love This Blood Orange Frangipane Tart

Here’s what makes this tart an absolute must-bake:

• 🍊 Seasonal Beauty – Blood oranges add natural color and a fragrant, citrusy bite.
• 🌰 Nutty Depth – Frangipane adds luxurious almond flavor that complements the fruit.
• 🥧 Buttery Crust – A crisp, sweet tart shell balances the softness of the filling.
• 💡 Make-Ahead Friendly – Bake the crust and make the filling ahead for stress-free serving.
• 🎨 Elegant Presentation – Looks like it came from a Parisian patisserie.

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What Is Frangipane?

Frangipane is a soft, almond-flavored filling made from butter, sugar, eggs, and ground almonds. It’s often used in French tarts and pastries and puffs up gently as it bakes, becoming beautifully golden and subtly sweet.

When combined with fruit—especially citrus—it adds warmth, richness, and a dreamy texture.

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Ingredients for Blood Orange Frangipane Tart

For the Tart Crust (Pâte Sucrée):

• 1½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 1 large egg yolk
• 1–2 tablespoons cold water

For the Frangipane Filling:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1 cup almond flour (finely ground almonds)
• 1 tablespoon all-purpose flour
• Pinch of salt

For the Blood Orange Topping:

• 2–3 blood oranges, peeled and thinly sliced crosswise
• Optional: 1 tablespoon honey or apricot jam, warmed, for glaze

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Equipment You’ll Need

• 9-inch tart pan with removable bottom
• Food processor or pastry cutter (for crust)
• Mixer (stand or hand)
• Sharp knife or mandoline (for slicing oranges)
• Pastry brush (for glaze)

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Step-by-Step Instructions

🥧 Step 1: Make the Tart Crust

1. In a food processor, pulse flour, powdered sugar, and salt until combined.
2. Add cold butter and pulse until mixture resembles coarse crumbs.
3. Add egg yolk and cold water, 1 tablespoon at a time, until dough comes together.
4. Turn dough onto a surface and press into a disk. Wrap and chill for at least 30 minutes.
5. Roll out dough on a floured surface. Fit into a 9-inch tart pan, trimming excess.
6. Prick base with a fork, freeze 10–15 minutes, then blind bake at 375°F (190°C) with parchment and weights for 15 minutes. Remove weights and bake another 5–8 minutes until lightly golden.

Let crust cool while preparing the frangipane.

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🌰 Step 2: Make the Frangipane Filling

1. Cream together butter and sugar until fluffy.
2. Add eggs, one at a time, beating well.
3. Mix in vanilla, orange zest, almond flour, flour, and salt. The mixture should be thick and spreadable.

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🍊 Step 3: Assemble the Tart

1. Spread frangipane evenly into the cooled crust.
2. Arrange blood orange slices over the top in concentric circles or a mosaic pattern.
3. Bake at 350°F (175°C) for 30–35 minutes, or until filling is puffed and golden.

Let cool to room temperature before glazing.

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✨ Step 4: Glaze (Optional but Gorgeous)

Warm honey or apricot jam in a saucepan or microwave until liquid. Use a pastry brush to glaze the top of the tart for shine.

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Tips for Success

✅ Use cold butter for the crust—it makes it extra flaky.
✅ Zest before juicing—always easier to do it in that order.
✅ Slice oranges thinly—about 1/8″ thick for the best look and bake.
✅ Overlap slices slightly for visual interest and even distribution.
✅ Chill dough thoroughly to prevent shrinking while baking.

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Blood Orange Frangipane Tart Variations

🍐 Pear & Blood Orange Frangipane

Replace some orange slices with poached pears for a soft, floral addition.

🍫 Chocolate Swirl Frangipane

Add melted dark chocolate to half the frangipane and swirl together before topping with oranges.

🧂 Salted Honey Glaze

Top the tart with a salted honey drizzle instead of apricot jam for a modern twist.

🌺 Hibiscus-Infused Crust

Add crushed dried hibiscus or rose petals to the crust for color and floral flavor.

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Pairing Suggestions

• Earl Grey or Darjeeling tea – the citrus notes play off each other beautifully.
• Sparkling rosé – the brightness of the wine complements the tartness of the oranges.
• Greek yogurt or whipped mascarpone on the side for creaminess.

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Make-Ahead and Storage Tips

• ❄️ Crust can be made and frozen for up to 1 month.
• 🧁 Frangipane can be made 2 days in advance and stored in the fridge.
• 🍊 Tart keeps well for 2–3 days at room temperature or in the fridge.

To re-crisp the crust, warm slices in a 300°F (150°C) oven for 10 minutes before serving.

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Health and Nutrition Highlights (Per Slice)

Approximate values (serves 8):

• Calories: 350–400
• Fat: 22g
• Sugar: 20g
• Protein: 6g
• Gluten-Free? – Not by default, but easy to adapt by using a gluten-free flour in the crust and filling.

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FAQs About Blood Orange Frangipane Tart

1. Can I use regular oranges instead of blood oranges?

Yes, but blood oranges add unique flavor and color. Try Cara Cara oranges for a similar sweet-tart balance.

2. Can I make this gluten-free?

Absolutely. Use a 1:1 gluten-free flour substitute in both crust and filling.

3. Do I need a tart pan with a removable bottom?

It helps with presentation, but you can use a pie dish—just line with parchment for easy release.

4. Can I freeze the tart?

Yes, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.

5. How long do blood oranges stay fresh?

Whole blood oranges last about 2 weeks in the fridge. Sliced ones should be used within 2–3 days.

6. Is frangipane the same as marzipan?

No. Frangipane is a soft filling made with butter, eggs, and almonds. Marzipan is a sweet almond paste used for decorating or candy.

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Conclusion: A Tart That Balances Artistry with Flavor

The Blood Orange Frangipane Tart is more than just a dessert—it’s a sensory experience. From the buttery crunch of the crust to the creamy almond filling and the bright, floral zing of blood oranges, every bite is balanced and unforgettable.

It’s perfect for when you want to wow your guests, treat yourself, or just bring some citrus sunshine into your winter kitchen. Not only does it taste incredible, but it also offers that rare combination of being elegant, easy to make ahead, and beautiful to serve.

So next time you’re staring at those gorgeous blood oranges in the market, don’t just juice them. Bake them into a Blood Orange Frangipane Tart and let their beauty truly shine.

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