FFWD – Orange-Almond Tart

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Oooh, la, la!  You’ll have to forgive me for that is the only French I know (LOL)!  And yes, I know it’s quite a stretch to call that French…

However it is the best way for me to describe this ‘fragrant’ (parfumé) and ‘light tasting’ (dégustation de la lumière) tart.  Ha, fooled you…I started using translator.com  to complete this post so maybe I’ll even learn a bit of French as I go along.  ‘Heck, it’s worth a try’! (Heck, il vaut la peine d’essayer!)

Enough of my ‘shenanigans’ (manigances) , on with this ‘wonderful’ (merveilleux) tart!!!

This ‘luscious pastry’ (pâtisseries succulentes) came together in a ‘snap’ (snap) and it’s pretty enough when completed to grace any French ‘pastry shop window’ (vitrine de pâtisserie).  You can find this recipe on pages 460-462 of “Around My French Table” by Dorie Greenspan and the recipe for the ‘Sweet Tart Dough’ (pâte à tarte sucrée) found on page 500.

The ‘sweet tart dough’ (pâte à tarte sucrée) was ‘delightful’ (délicieux) to work with and the only small change I made to it was that I added 1 teaspoon of almond extract into the dough for ‘additional flavor’ (plus de saveur).  If you’re a frequent reader of my blog, then you’ll know that I can’t seem to stop myself from adding my own ‘twist and take on things’ (torsion et de prendre des choses). 🙂 

I only added a few more twists and turns to Dorie’s original recipe before all was ‘said and done’ (dit et fait). I substituted Grand Marnier for the rum and added 1 tablespoon of orange zest into the almond cream before baking.  An hour or so later in a 350 degree oven and this is what your efforts afford you!   ‘So pretty!’ (Si jolie!)   We’re ready for our close up Mr. DeMille!


I hope you’ve enjoyed this post and I haven’t offended too many of you with my ‘so called’ (soi-disant) French.  I’m also expecting a visit from the grammar police to charge me with some sort of ‘citizens arrest’ (arrêter des citoyens) and I can’t say I’d blame you…. ‘LOL’ (Laughing Out Loud)!
Enjoy your day everybody!  Can’t wait to see you next time in my ‘Kudos Kitchen By Renee!’ (Cuisine Kudos Par Renée!)

Until we eat again,


  1. I can't help myself either, changing a few things for variation…but it makes it more interesting that way! I tried this in tartlets, added a few blood oranges, and spiked the whipped cream with dark rum also. The crust was amazing and the entire dessert was so refreshing!

  2. Renee this is a work of art! Your photographs are wonderful and I always love the fact that you add your own personal touches to your FFWD creations.

  3. Renée wasn't this a wonderful recipe? I was so pleased with how mine came out, despite a darker than I would have liked crust, but yours is simply spectacular! Well done (and on the French too 🙂 – I am a French teacher and I say "Bravo! Bon effort!")

  4. Your sprinkling of French words was funny! And, your tart turned out so great. I wish I had used Grand Marnier instead of vanilla. I have a whole bottle I keep on hand for when my sister requests creme brulee! Great post!

  5. Clever pictures with almonds and orange slices! The french phrases are a great idea. I'm supposed to be learning french for a future trip to Algeria and sprinkling in words and phrases might help!

  6. Your picture make me wish I had not skipped this recipe!

  7. Your photos are amazing and the French phrases are great (and some are pretty funny)! The tart is just beautiful and you're right that it tastes light, especially considering how much butter is in there!

  8. Your tart looks beautiful! Great idea with the Grand Marnier…I may try that next time, as well as using some orange zest in the almond cream. 🙂

  9. Grand Marnier and orange zest! Why didn't I think of that! 🙂 I'm sure your tart tasted great. It looks great!

  10. Your photos are absolutely stunning and your tart is GORGEOUS. Well done !! Big hit in our home too – look forward to making this one many times over.

  11. Your post francais is hilarious. Nice looking tart. I loved this recipe. I used rum which had a nice boozy flavor but Grand Marnier is an idea I'll remember for next time. I'm noting down the almond extract in the crust too. Great job!

  12. Tres magnifique! Lovely pictures & it looks like the end result was wonderful!

  13. Great post…truly inspired! Loved the translations and your tart look wonderful!!

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