French Fridays with Dorie: Orange-Almond Tart

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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.

Almond Tart - Citrus and nuts contrast nicely in an almond tart from Dorie Greenspan's Around My French Table.
I have to admit I didn’t realize almond cream tarts were so easy. I’ve been avoiding them all this time, thinking they were too fussy. Well, no longer! My spring will be filled with strawberry almond tarts, my summers with the peach variety.

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).

Almond Tart - Citrus and nuts contrast nicely in this Orange Almond Tart.
If you haven’t heard of French Fridays with Dorie, it’s similar to Tuesdays with Dorie, Baked Sundays, and any other cook-through-the-book group. Each week we all cook the same recipe from Around My French Table and discuss our results on the blogs. Buy the book here.


About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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  1. I didn’t realise they were so easy either and now I will be making them a lot! My crust was a little problematic but that’s because pastry and I have a bit of a tempestuous relationship! My edges were a litttle darker too than I would have liked but oh my, the taste!!!

  2. I was also a bit apprehensive about the tart, but it was the crust I was worried about. I was relieved when it came together easily, but was disappointed, like you, when it browned a bit too much, even though I baked it for less than instructed. Next time the foil goes over the edges:)
    I see that you did not use the tart pan, either. The trip to HomeGoods is in my future:)