Orange Blossom Tart with Almond Frangipane and Berries

Name: Orange Blossom Tart with Almond Frangipane and Berries
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1¼ cups (150 g) whole grain pastry flour; ½ cup (60 g) all-purpose flour; ¼ tsp (1½ g) fine sea salt; 5 oz (140 g) unsalted butter, cold, cut into ½-inch (1.3 cm) cubes; 4 tbsp (60 ml) ice water; 1 cup (100 g) almond flour; 4 oz (115 g) unsalted butter, at room temperature, softened; ½ cup (100 g) granulated sugar; 2 (100 g) large eggs, at room temperature; 1 tbsp (15 ml) orange blossom water; ⅛ tsp (¾ g) fine sea salt; 2 tbsp (40 g) raw honey; 1½ cups (225 g) mixed berries (blueberries, raspberries, strawberries), fresh, patted dry; 1 tbsp (6 g) orange zest, finely grated (optional); all-purpose flour, for dusting work surface

From the MyKitchenBank Kitchen

A sophisticated tart featuring a tender whole-grain pastry crust filled with fragrant almond frangipane infused with orange blossom water, topped with fresh berries and a delicate honey glaze. This Middle Eastern-inspired dessert balances nutty, floral, and bright fruit flavors.

Prep: 30 min
Cook: 35 min
Wait: 1 hr 15 min
Total: 2 hr 20 min
Makes: 1 tart (8 slices)

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Ingredients

8 servings

For the pastry
1¼ cups (150 g) whole grain pastry flour
½ cup (60 g) all-purpose flour
¼ tsp (1.5 g) fine sea salt
5 oz (140 g) unsalted butter, cold, cut into ½-inch (1.3 cm) cubes
4 tbsp (60 ml) ice water
For the frangipane
1 cup (100 g) almond flour
4 oz (115 g) unsalted butter, at room temperature, softened
½ cup (100 g) granulated sugar
2 (100 g) large eggs, at room temperature
1 tbsp (15 ml) orange blossom water
⅛ tsp (0.8 g) fine sea salt
For finishing
2 tbsp (40 g) raw honey
1½ cups (225 g) mixed berries (blueberries, raspberries, strawberries), fresh, patted dry
1 tbsp (6 g) orange zest, finely grated (optional)
all-purpose flour, for dusting work surface

Equipment (8)

9-inch (23 cm) tart pan with removable bottom
Baking sheet
Parchment paper
Rolling pin
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Cooking thermometer (optional, for checking doneness)

Steps

Before you start

Remove pastry dough from refrigerator 10 minutes before rolling so it's pliable but still cold
Preheat oven to 375°F (190°C) 15 minutes before baking
Have all frangipane ingredients at room temperature
Line a baking sheet with parchment paper for blind baking

1
Make the pastry dough
- In a medium bowl, whisk together whole grain flour, all-purpose flour, and salt.
- Add cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (2–3 minutes).
- Drizzle ice water over the mixture while gently tossing with a fork just until the dough comes together.
- Form into a flat disk, wrap in plastic, and refrigerate for at least 45 minutes.
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Ready when: Dough forms into a disk and stays together when pressed
Tip: Keep butter and water as cold as possible; work quickly so butter doesn't warm up and create a tough crust.
2
Roll out and line the pan
- Remove dough from refrigerator and let sit 10 minutes until just pliable.
- On a lightly floured work surface, roll the dough into an 11-inch (28 cm) round about ⅛ inch (3 mm) thick.
- Transfer to the 9-inch (23 cm) tart pan with removable bottom, gently pressing it into the corners and sides.
- Trim excess dough flush with the top edge.
- Prick the bottom all over with a fork.
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Ready when: Dough fits snugly in pan and is pricked to prevent puffing
Tip: Roll between parchment sheets if the dough cracks; don't stretch it or it will shrink during baking.
3
Blind bake the crustOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Line the pastry shell with parchment paper, then fill with pie weights or dried beans.
- Bake for 12 minutes until the edges are light golden.
- Carefully remove the weights and parchment, then bake for another 3 minutes until the bottom is set but not browned.
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Ready when: Crust edges are pale golden and base is dry to the touch
Tip: Use pie weights to prevent the crust from puffing; if you don't have them, dried beans work just as well.
4
Prepare the frangipane
- While the crust blind bakes, beat softened butter with sugar in a bowl using an electric mixer for 3–4 minutes until light and fluffy.
- Scrape down the sides.
- Add eggs one at a time, beating well after each addition (mixture may look slightly broken).
- Add orange blossom water and salt, beat for 1 minute.
- Fold in almond flour gently with a spatula until just combined; do not overmix.
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Ready when: Mixture is pale, fluffy, and almond flour is fully incorporated
Tip: Room-temperature eggs emulsify better; cold eggs can cause the butter to seize and create a grainy filling.
5
Fill and bake the tartOven 375°F / 190°C
- Spread the warm frangipane filling evenly into the blind-baked crust, smoothing the top.
- Return to the 375°F (190°C) oven and bake for 20–22 minutes until the filling is set but still slightly soft in the very center and the surface is light golden-brown.
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Ready when: Surface is golden and a toothpick inserted near the edge comes out clean; center jiggles slightly when tapped
Tip: Don't overbake or the frangipane will be dry; slight jiggle in the center is fine as it continues cooking as it cools.
6
Cool and set up
- Remove the tart from the oven and let cool in the pan for 15 minutes, then carefully run a thin knife around the inside edge to loosen it.
- Once cooled to room temperature (about 30 minutes), gently push the removable bottom up to release the tart onto a serving plate.
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Ready when: Tart is completely cool and pulls away cleanly from the pan sides
Tip: Cooling completely helps the filling firm up so it slices cleanly; rushing to assemble when warm can cause cracks.
7
Glaze and garnish
- Gently warm the honey (just until pourable, do not boil).
- Just before serving, arrange the fresh berries on top of the tart in a pleasing pattern, starting from the center and working outward.
- Brush or drizzle the warm honey lightly over the berries and filling.
- If using, garnish with finely grated orange zest scattered over the top.
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Ready when: Berries are nestled on the tart and honey is evenly distributed
Tip: Add berries just before serving so they stay fresh and don't release juice that would soften the filling.

Good to know

Tips

Orange blossom water is potent—start with 1 tablespoon and taste the filling before adding more; too much can overpower the delicate almond flavor.
For the most flavorful tart, use high-quality honey and fresh, in-season berries; their sweetness and acidity balance the rich almond filling.
If your pastry cracks while rolling or fitting into the pan, simply pinch it back together or patch small holes with scraps of dough; these tiny gaps seal as the crust bakes.
This tart is best served at room temperature or lightly chilled, which allows the flavors to shine and the filling to have an ideal creamy texture.

Make ahead

The unbaked pastry dough can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. The baked tart (without berries and honey) can be made up to 1 day ahead and stored in an airtight container. Top with berries and honey no more than 1 hour before serving.

Storage & reheating

Store the cooled baked tart (without berries) covered at room temperature for up to 1 day, or in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes before adding berries and honey. Do not freeze after assembly with berries, but the baked unfilled tart can be frozen for up to 1 month and thawed at room temperature before topping.

Substitutions

almond flour → finely ground pistachios or hazelnut flour. Use the same weight for a slightly different flavor; pistachios add subtle earthiness while maintaining the Middle Eastern theme.
orange blossom water → rose water (use 2 tsp) or 2 tbsp fresh orange juice plus 1 tsp grated orange zest. Rose water offers similar florality; orange juice adds tanginess and brightness.
mixed berries (blueberries, raspberries, strawberries) → fresh figs (halved), pomegranate seeds, or thin slices of stone fruit. These alternatives complement the almond and floral notes; adjust honey as needed based on fruit sweetness.
whole grain pastry flour → spelt flour or additional all-purpose flour. All-purpose flour alone yields a more delicate crust; whole grains add subtle nuttiness and texture.