Yin-Yang Raspberry & Mandarin Orange Tart
Submitted by wwendll
A buttery almond frangipane filling baked in a flaky shell, topped with fresh raspberries and mandarin segments in a striking yin-yang pattern. Brushed with passion fruit glaze for a show-stopping finish.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minThis is the kind of tart that makes the whole table go quiet for a second before someone reaches for the knife.
A creamy almond frangipane filling, scented with orange flower water and mandarin liqueur, bakes up golden and puffy inside a crisp tart shell. Once cooled, jewel-toned raspberries and bright mandarin segments get arranged in a yin-yang design on top, then the whole thing gets a glossy brush of melted passion fruit jam.
It looks like it came from a San Francisco patisserie window. It tastes even better.
Chef Tips
- Make sure your almond paste is soft and fresh. Dried-out paste won’t cream smoothly and leaves lumps in the filling.
- Partially bake (blind bake) the tart shell until it’s just set and barely golden before adding the filling. This prevents a soggy bottom.
- Arrange the fruit while the filling is completely cool. Warm filling will make the raspberries weep and lose their shape.
- Work quickly with the passion fruit glaze while it’s warm. It sets fast, and reheating it too many times makes it cloudy.
Ingredients
Directions
Cream the sugar, butter and almond paste in a food processor.
Add 1 egg, process to combine, then add the second egg and process until smooth.
Add the mandarin orange liqueur and flower water, then process to blend.
Pour the mixture into the partially baked shell.
Bake 25 to 30 minutes in the center of a preheated 350℉ (180℃) oven until the top is evenly browned and puffed.
Remove the tart to a rack to cool.
Arrange the raspberries and mandarin orange segments in a yin-yang pattern on top of the cooled filling.
Brush the warm glaze (passion fruit jam, melted) thinly but evenly on top of the fruit and along the edge of the tart shell.
Remove the rim of the tart pan before serving by centering the tart on your hand or a can.
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