- 65g (2½oz) unsalted butter
- 150g (5oz) caster sugar
- 2 large free-range eggs, plus 1 beaten
- 200g (7oz) pine nuts, toasted, with 1tbsp reserved
- 1tbsp plain flour
- zest of 1 lemon and 1 orange
- 375g (13oz) sweet shortcrust pastry
- icing sugar
- for the clementine syrup
- 100g (4oz) caster sugar
- 3 clementines, thinly sliced
- you will need
- 20cm (8in) tart tin, lightly oiled
In a food processor, whizz the butter and sugar together until it forms a paste. Add the eggs, whizz, then the pine nuts, flour and zest and whizz again until it becomes a coarse mixture. Chill for 20 minutes.
Roll out the pastry in a circular shape about twice the size of the tart tin. Lay it over the tin, draping the excess over the sides. Spoon the frangipane in the centre and fold the excess pastry in on itself until you have a circular parcel. Heat the oven to 190 C, 170 C fan, 375 F, gas 5. Chill the tart for 30 minutes, then glaze with the beaten egg and scatter over the reserved pine nuts. Bake for 30 to 35 minutes, until golden and crisp. Allow to return to room temperature before serving.
Meanwhile, make the syrup. Heat the sugar with 100ml (4fl oz) water until it melts, then add the clementines and simmer for 10 to 15 minutes until you have a pale syrup. If you reduce it too much, just add more water. When the tart is cool, serve with the hot syrup to spoon over.