Skip to main content

Frangipane Tart with Pixie Tangerines #FoodNFlix


I have never seen Midnight in Paris, despite it being nearly a decade old. So when Debra of Eliot's Eats picked it as May's Food'N'Flix movie, I set out to find it. You can read her announcement: here.

I was able to find it and stream it on Amazon.* So, one evening, we settled in to watch this star-studded affair. A few minutes in, Jake says that he's watched it before and I hadn't been interested then. "But it wasn't an assignment back then," I protested. Thankfully, he relented and watched it with me again!

On the Screen
image from amazon.com

At the risk of sounding uncultured and anti-artsy-fartsy films, I’m not a fan of Woody Allen movies. His movies always seem to have this melancholy, self-centered feel.

This one was less so and I definitely enjoyed it. I won't give away too much of the film, but Gil (played by Owen Wilson) and his fiancée, Inez (played by Rachel McAdams), are in Paris piggy-backing on her parents' business trip. During the current timeline, you see them interacting within the moneyed circle of her parents and their friends. But every night at midnight, Gil magically goes back to the 1920s and enjoys the camaraderie and advice from all the artistic heavyweights of that era. He meets Dalí, Hemingway, Picasso, Toklas, the Fitzgeralds, Gertrude Stein, and others.

Needless to say, as he deepens his relationships with those individuals of substance, his relationship with the superficial and materialistic Inez begins to crumble. Midnight In Paris is a surreal romantic comedy peppered with clever comedic turns, a creative story, and a lovely portrait of the City of Lights.

On the Plate

While there isn't a ton of food in this movie, it is Paris. There are plenty of scenes in restaurants and bars. And they attend an al fresco rooftop wine tasting with bottles and bottles of wine though Inez's dad, John, bemoans, "I’ll always take a California wine [over a French one] but the Napa Valley is six thousand miles away."

Also, room service carts make an appearance in their hotel room laden with fruits and breads. But it's not a foodie movie in that sense. Inez does whine at one point: "Where are you taking me? You made me rush through dinner. Dad wasn’t finished with his profiteroles." So, I considered making profiteroles.


But I had also just received a package of Pixie tangerines and avocados from an old schoolmate who is growing both on her family farm in Ojai, California. I opted to make a French-style Frangipane Tart with Pixie Tangerines.


You can read more about Ojai Pixies on their website, but the highlights: they are sweet, seedless, and easy to peel and they are grown only on small family farms in and around Ojai. You can meet all the growers, but my friend owns the Inman Family Pixie Ranch. I've already ordered a second box from them! I wish I lived closer.

Ingredients makes one 9" tart, serves 12

Crust
  • 100 g organic granulated sugar
  • 1 large egg + 1 egg yolk
  • 80 g oil (I used canola oil)
  • zest of 1 Pixie tangerine, approximately 1 t
  • 280 g flour (I used all-purpose flour)
  • pinch of salt
  • 1 t baking powder
  • 1/2 t orange blossom water
  • Also needed: 9" tart pan with removable bottom, parchment paper, rolling pin

Frangipane
  • 1 C ground almonds
  • 1/4 C organic granulated sugar
  • 1/4 C organic powdered sugar
  • 2/3 C melted butter
  • 1 large egg
  • 1/2 t orange blossom water

Finishing
  • Pixie tangerines, rinsed, dried, and thinly sliced
  • organic granulated sugar for sprinkling

Procedure

Crust
In the bowl of a food processor, place all of the ingredients for the crust. Pulse a few times until the mixture comes together. You should have pea-sized crumbles. Turn the mixture onto a parchment paper-lined work surface. Knead until you have an elastic dough that doesn't stick to your hands.

Roll the dough ball into a circle and transfer it to the tart pan. Prick the bottom with a fork. Place the crust into the freezer to chill while the oven reaches temperature. Preheat oven to 350° F.

Bake for 20 minutes or until a light golden brown. In the meantime, make the frangipane. The crust should be firm and golden brown.


Frangipane
Mix everything together to form a paste. Once the tart crust is cooked, spread a layer of frangipane over the bottom. 


Finishing
Press Pixie slices into the frangipane and sprinkle the top with a dusting of sugar. Place the tart back into the oven. Bake for an additional 30 to 35 minutes.


The frangipane should be risen and golden brown; the Pixie slices should be nicely enveloped in the top. Let cool for at least 30 minutes before slicing and serving.


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


Comments

  1. This tart sounds lovely! I'm not a Woody Allen fan either, so I've been putting off watching this one until now...well, almost now. Soon. ;)

    ReplyDelete
  2. Camilla, this looks fantastic and so professional. I'm glad you enjoyed the film and I think her description of Gil "finding" himself in the 20s is spot on. Thanks for being the first one up and kicking off this round!

    ReplyDelete
  3. I enjoyed this film too, and was surprised as I am not a Woody Allen fan either. Your tart looks lovely and I'm jealous of your avocado/tangerine box.

    ReplyDelete
  4. That's an insightful comment about how Gil spent time with people of substance. I like that. Love this dessert. I am not always successful at slicing citrus as you did, very pretty.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur