Honeyed Almond and Orange Tart

In a large bowl, cut cold butter into the flour and salt using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add the egg and ice water, mixing gently until the dough just comes together. Flatten into a disc, wrap in plastic, and refrigerate for at least 1 hour.

Preheat oven to 190°C (375°F). Roll out the chilled pastry on a floured surface to about 3mm thickness and line a 23cm tart pan. Trim edges and prick the base all over with a fork.

Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, then bake another 8-10 minutes until the shell is pale golden and fully cooked through. Cool slightly.

Using a food processor, grind the blanched almonds into a fine flour. Add softened butter, white sugar, egg, vanilla extract, and orange zest — blend until smooth and creamy.

Spoon the frangipane into the baked tart shell and spread evenly. Reduce oven to 175°C (350°F).

Slice one orange into thin rounds. Bring honey and sugar to a simmer in a small saucepan with 2 tablespoons water. Add orange rounds and simmer gently for 10-12 minutes, turning once, until the syrup thickens and the rind becomes translucent. Remove with a slotted spoon and let cool.

Supreme the second orange: cut away the peel and pith, then slice between the membranes to extract clean segments. Set aside.

Place the filled tart in the oven at 175°C (350°F). Bake for 20-25 minutes, until the frangipane is set with a light golden top and a skewer inserted in the center comes out clean. Cool on a wire rack for 10 minutes.

Arrange candied orange rounds and fresh segments over the surface of the tart. Warm the remaining 3 tablespoons honey with a teaspoon of water until pourable, then brush or drizzle over the fruit.

Sift powdered sugar over the tart in a delicate layer. Let the honey glaze set for 10 minutes before slicing and serving warm or at room temperature.