Sicilian Grapefruit & Coconut Frangipane Tart

02 September 2022

Sicilian Grapefruit & Coconut Frangipane Tart

With the arrival of autumn and the baking frenzy that accompanies the return of the Great British Bake-Off, now is the perfect time to brighten up the inevitable wet weather with some distinctly summer flavours. This tart brings together zingy grapefruit and delicate coconut, cocooned in a classic, flakey pastry that couldn't be easier to make.

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Serves

6-8

Total Time

1 Hour 30 Minutes

Ingredients

For The Pastry

200g of plain flour, sifted

100g of unsalted butter, diced

60g of caster sugar

½ tsp of salt

1 egg yolk

For The Filling

150g of butter, softened

150g of caster sugar

3 medium free-range eggs

30g of plain flour

150g of ground almonds

50g of desiccated coconut

90g of Seggiano sicilian grapefruit

Extra jam conserve

30g of coconut chips, toasted

Vanilla ice cream or crème fraîche, to serve

Method

Step 1

Pre-heat the over to 180°C/160°C Fan/Gas 4.

Step 2

Place the flour, butter, caster sugar and salt in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and process until a dough comes together.

Step 3

Roll out the dough on a floured surface to 3mm thick and line a 23cm loose-based tart tin. Chill for 15 minutes.

Step 4

Line the tart shell with non-stick baking paper and fill with beans, rice or baking weights. Bake for 10 minutes, remove the weights and paper and bake for a further 10 minutes or until golden.

Step 5

To make the filling, beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs one at a time, then stir in the flour, almonds and the coconut.

Step 6

Spoon the Seggiano conserve over the pastry base, then top with the almond and coconut filling, spreading evenly to the edges.

Step 7

Bake for 30-40 minutes, or until golden and firm.

Step 8

Leave the tart to cool in the tin for 30 minutes. Scatter with the coconut chips before slicing and serving with crème fraîche or ice cream.

Recipe courtesy of Seggiano in collaboration with Gozney