Chefs' Recipes

Napier Quarter's frangipane tart with orange and sweet labne

A versatile tart that's best made with seasonal fruit, and served with homemade jam.

By Eileen Horsnell
  • 45 mins preparation
  • 1 hr 30 mins cooking (plus draining, chilling)
  • Serves 6
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"This versatile tart can be made with whatever fruit you see fit," says Napier Quarter's Eileen Horsnell, "and making your own jam turns it into something special." Start this recipe a day ahead to make the labne.


  • 4 small navel or medium blood oranges, peeled and sliced widthways
Sweet labne
  • 250 gn plain yoghurt
  • 45 gm caster sugar
  • Scraped seeds of ½ vanilla bean
  • Finely grated zest and juice of ½ lemon
Shortcrust pastry
  • 235 gm plain flour, plus extra for dusting
  • 120 gm cold unsalted butter, diced
  • 30 gm (¼ cup) almond meal
  • 90 gm pure icing sugar, sifted
  • 1 egg
Orange glaze
  • 400 ml orange juice (from 4-5 navel or 7-8 blood oranges)
  • 100 gm honey
  • 120 gm unsalted butter, softened
  • 150 gm (⅔ cup) brown sugar
  • 200 gm (1⅔ cup) almond meal
  • 2 eggs


  • 1
    For sweet labne, whisk ingredients in a bowl until smooth. Place in a sieve lined with muslin (see note) over a bowl, then refrigerate to drain (overnight). Discard whey.
  • 2
    For shortcrust pastry, combine flour, butter, almond meal, icing sugar and ½ tsp fine salt in an electric mixer fitted with a paddle, until crumbs form (1 minute). Add egg and mix until dough just comes together (do not overmix as it will toughen the pastry). Form dough into a disc, wrap and refrigerate to rest (1 hour).
  • 3
    For orange glaze, simmer orange juice in a saucepan over medium heat until reduced by half (12-15 minutes). Add honey and reduce by half again (10-12 minutes). Keep warm.
  • 4
    For frangipane, beat butter and sugar in an electric mixer fitted with a paddle attachment until light and fluffy (1-2 minutes). Add almond meal and beat to combine. Beat in eggs, one at a time, until creamy. Refrigerate until required.
  • 5
    Preheat oven to 160°C. Bring pastry to room temperature (10 minutes). Grease an 11.5cm x 34cm (base) tart tin with cooking oil spray. Roll out pastry (see note) on a floured bench to a 5mm-thick rectangle and line tin, pushing pastry into the edges. Trim excess and refrigerate to rest (1 hour). Once pastry is firm, brush thickly with orange glaze, then spoon over frangipane and smooth top. Arrange orange slices on top and bake, turning tin every 20 minutes until pastry and tart top are deep golden brown (1-1¼ hours). Brush warm glaze over tart and cool in tin.
  • 6
    Slice tart and serve with sweet labne. Tart is best served on the same day, but will keep refrigerated in an airtight container for 3 days.


Muslin is available from Work quickly when using the pastry, as the butter will melt and the pastry may fall apart.
Wine suggestion Dr Giuseppe Cappellano Barolo Chinato, Piedmont, Italy. Wine suggestion by Simon Benjamin.