Preparation time: 30 minutes
Cooking time: 50-55 minutes
Put the flour into a bowl, add the butter
or margarine and rub it in until the mixture resembles fine
bread-crumbs. Stir in the sugar, then add the egg yolk. Mix to a firm
dough, adding a little water if necessary.
Turn the dough out on to a lightly
floured surface and knead briefly. Roll out and line a 20 cm (8 inch)
deep flan tin. Chill for 30 minutes, then fill with crumpled foil and
bake in a preheated oven, 200C (400F) Gas Mark 6, for 15 minutes.
Remove the foil and cook the pastry case for 5 minutes more. Reduce the
oven temperature to 160C (325F) Gas Mark 3.
Make the filling. Whisk the eggs, egg
yolks and sugar in a bowl until foamy. Whisk in the cream. Grate the
rind from the 3 oranges and squeeze the juice from 1 of them.
Use the remaining oranges in another
recipe. Add the rind and juice to the egg mixture and whisk again. Pour
into the pastry case and bake for 30-35 minutes, until the filling is
Prepare the decoration. Pare the rind
from the orange; do not include any white pith. Cut the rind into thin
strips. Place the sugar in a pan with the water. Bring to the boil,
stirring until the sugar has dissolved. Add the rind and boil for 2-3
minutes without stirring, until syrupy. Using a slotted spoon, transfer
the rind from the syrup to a plate. Whip the double cream until stiff
and use it to decorate the rim of the tart. Sprinkle with the glazed
orange rind and serve cold.