Spirited Orange-Pecan Frangipane Tart

Frangipane is usually a sweet paste made from ground almonds. Here I use pecans to satisfy the hunger of pecan-lovers like me.


For Crust:

  • 1 cup all-purpose flour
  • 1/2 cup (packed) confectioners’ sugar
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, diced
  • 1 tablespoon frozen orange juice concentrate, thawed

For Filling:

  • 1 cup pecans, toasted lightly, cooled
  • 1/4 cup whole almonds, toasted lightly, cooled
  • 3/4 cup (packed) golden brown sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/2 large egg white (about 1 tablespoon)
  • 3 large eggs
  • 1/2 cup light corn syrup
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups pecan halves
  • Additional light corn syrup



Preheat oven to 350 degrees F. Blend flour, sugar, and salt in processor. Add butter and blend until coarse meal forms. Add orange concentrate and blend until moist clumps form. Gather dough into ball; flatten into a disk. Wrap in plastic and chill at least 1 hour and up to 1 day.

Roll out dough on a lightly floured surface to 11-inch round. Transfer to 9 1/2-inch-diameter tart pan with removable bottom. Pierce dough all over with a fork; chill 10 minutes. Bake 3 minutes; press up sides of crust with the back of the fork, if slipping. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 12 minutes longer.


Blend toasted pecans, almonds, 1/2 cup brown sugar, orange peel and cinnamon in processor until moist paste forms; mix in egg white. Crumble frangipane over the bottom of the crust.

Combine eggs, 1/2 cup corn syrup, orange juice concentrate, bourbon, vanilla, salt, and remaining 1/4 cup brown sugar in processor bowl. Pulse 2 times just to blend. Pour egg mixture evenly over the frangipane. Starting at the edge and pointing nuts toward the center of the tart, arrange pecan halves in concentric circles atop filling.

Bake tart until filling is firm to touch in the center, about 30 minutes. Transfer tart to the rack. Brush pecan halves lightly with additional corn syrup to glaze. Cool tart completely.


The tart can be made 1 day ahead. Cover cooled tart loosely with foil and store at room temperature.

nutrition information per serving

489 calories; 30g total fat; 82mg cholesterol; 137mg sodium; 51g carbohydrates; 2g fiber; 7g protein

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