• 6 servings
  • 75-100 minutes to prepare
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  • 100g unsalted butter, cubed
  • 50g Billington's golden caster sugar
  • 200g Booths plain flower
  • 1 medium egg
  • A pinch of salt
  • For the spiced caramel clementines clementines, peeled and sliced into rounds, or separated into segments, depending on your preference
  • 100g Billington's golden caster sugar
  • 3 star anise
  • 1 cinnamon stick
  • 5 cloves
  • 1 tsp ground nutmeg
  • 1 juice of an orange
  • 4 clementines, peeled and sliced into rounds, or separated into segments, depending on your preference
  • For the frangipane filling
  • 2 medium eggs
  • 80g ground almonds
  • 2 tbsp Booths plain flour
  • 100g unsalted butter, at room temperature
  • 100g Billington's golden caster sugar
  • 1/2 a lemon zest


The pastry

1 Sieve the flour and salt together into a large bowl.

2 Rub in the butter until you’ve got the texture of sand, and make a well in the centre.

3 Beat the egg lightly and dissolve the sugar in it, then pour it into the well and incorporate it gently into a smooth paste.

4 Form it into a ball and rest it for at least an hour in the fridge before dividing it into 6.

5 Roll each sixth out thinly and line 6 10cm wide tart tins.

6 Lay baking paper in the tins and put baking beans in each.

7 Bake for 10 minutes with the baking beans, then for 5 minutes without.

The spiced caramel clementines

1 Melt the sugar in a heavy bottomed saucepan, very slowly, without stirring it. Just give the pan a shake now and then to stop it sticking.

2 Take it off the heat after 5 minutes, or when the sugar has melted.

3 Add the orange juice, then all the spices.

4 Let it cool, then add the clementines and let them marinate.

The fragipane filling

1 Put the softened butter, ground almonds, flour, eggs, sugar and zest in a bowl.

2 Beat it until you have a sloppy mixture.

The tarts

1 Pre-heat the oven to 180ºc/ gas 4.

2 Divide the fragipane between the pastry cases and arrange the clementines on top.

3 Use a pastry brush and a little of the spiced caramel from the pan to glaze them.

4 Bake for 20-25 minutes, until the fragipane has puffed up and turned golden.

5 Sprinkle toasted flaked almonds over the top.