This winter fruit tart has a rich and textured buttery crust with delicate slices of sweet orange confit set in a chewy, golden frangipane, all balanced by a bittersweet chocolate ganache. The recipe multitasks--double the confit and enjoy the extra over oatmeal or on its own as a great old-fashioned candy, double the ganache and serve it heated as an ice cream topping, or double the tart crust and use, as is, for shortbread cookies.

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