When I did my 24 x 24 post in January, I knew it would be the perfect time to make the upcoming French Fridays With Dorie selection of Orange-Almond Tart. As we had plenty of tangerines on hand, I chose to use those as the fruit. I don’t think it makes a difference what citrus you use, as long as it is sweet, although grapefruit would be an interesting choice as the almond cream and the crust are also sweet.
My only problem with this recipe is that due to the instructions to blind bake the crust, it ends up a little overcooked when you do the second bake. Also, this is best the day of, but we only had about half of it at the dinner party, and I admit the rest sort of languished in the fridge until it had dried out a bit (but was still fairly delicious, if chewy).