Orange Tart

Orange Tart

 

Preparation time: 30 minutes
Cooking time: 50-55 minutes

Serves 6

 

Pastry:

  • 175 g (6 oz) plain flour

  • 75 g (3 oz) chilled butter or vegetarian margarine, diced

  • 50 g (2 oz) caster sugar

  • 1 egg yolk

Filling:

  • 2 eggs, plus 2 egg yolks

  • 150 g (5 oz) caster sugar

  • 150 ml (1/4 pint) single cream

  • 3 oranges

To Decorate:

  • 1 orange

  • 75 g (3 oz) caster sugar

  • 3 tablespoons water

  • 150 ml (1/2 pint) double cream

  1. 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.

  2. 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.

  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.

  4. 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 firm.

  5. 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.

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