fig, almond frangipane, and orange tart

Right off the bat, I will say that this is one of the best things I have ever baked in my entire life. While I cannot take credit for developing this tart recipe on my own, I can acknowledge those who did – Paule Caillat, renowned French cook and cooking instructor for the tart shell and Anita Chu from Dessert First Girl for the frangipane. I did add my own tweaks to the recipe as well, as you will see. You might be wondering how I came about putting this recipe together. Well, read on and I will tell you the story of how this lovely tart came to be.

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