Napier Quarter’s frangipane tart with orange and sweet labne

1.For sweet labne, whisk ingredients in a bowl until smooth. Place in a sieve lined with muslin (see note) over a bowl, then refrigerate to drain (overnight). Discard whey.

2.For shortcrust pastry, combine flour, butter, almond meal, icing sugar and ½ tsp fine salt in an electric mixer fitted with a paddle, until crumbs form (1 minute). Add egg and mix until dough just comes together (do not overmix as it will toughen the pastry). Form dough into a disc, wrap and refrigerate to rest (1 hour).

3.For orange glaze, simmer orange juice in a saucepan over medium heat until reduced by half (12-15 minutes). Add honey and reduce by half again (10-12 minutes). Keep warm.

4.For frangipane, beat butter and sugar in an electric mixer fitted with a paddle attachment until light and fluffy (1-2 minutes). Add almond meal and beat to combine. Beat in eggs, one at a time, until creamy. Refrigerate until required.

5.Preheat oven to 160°C. Bring pastry to room temperature (10 minutes). Grease an 11.5cm x 34cm (base) tart tin with cooking oil spray. Roll out pastry (see note) on a floured bench to a 5mm-thick rectangle and line tin, pushing pastry into the edges. Trim excess and refrigerate to rest (1 hour). Once pastry is firm, brush thickly with orange glaze, then spoon over frangipane and smooth top. Arrange orange slices on top and bake, turning tin every 20 minutes until pastry and tart top are deep golden brown (1-1¼ hours). Brush warm glaze over tart and cool in tin.

6.Slice tart and serve with sweet labne. Tart is best served on the same day, but will keep refrigerated in an airtight container for 3 days.