Pastries Recipes - Caramelized Orange Tart Recipe

Ingredients

SERVES 6-8

For the pastry:

• 225g/8oz plain flour (plus extra for dusting)

• Pinch of salt

• 2 tablespoons icing sugar

• 100g/4oz butter (cubed)

• 1 egg yolk (beaten)

• 2 tablespoons cold water

For the filling:

• Juice of 1 lemon

• Juice of 1 orange

• Grated zest of 2 oranges

• 75g/3oz butter

• 225g/8oz granulated sugar

• 3 eggs (beaten)

• 75g/3oz ground almonds

• 2 tablespoons orange liqueur

To decorate:

• 100g/4oz caster sugar

• 300ml/1/2pt water

• Pared zest of 1 orange (cut into slivers)

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Method:

1. To make the pastry, sift the flour with the salt and the icing sugar into a bowl. Add the butter and, using your fingertips, rub into the flour until the mixture resembles fine crumbs.

2. Add the egg and the water and bring together to form a dough. Knead lightly, wrap in Clingfilm and chill.

3. To make the filling, put the lemon and orange juice, orange zest, butter, sugar and eggs in a heavy-based pan and heat gently, stirring continuously, until thickened. Stir in the almonds and orange liqueur and put to one side.

4. Preheat the oven to 200°C/400°F/Gas mark 6. Roll out the pastry on a floured surface and use to line a 23cm/9in tart tin. Prick the base with a fork and chill for 10 minutes.

5. Line the pastry case with aluminum foil and fill with baking beans. Bake blind for 15 minutes, then remove the foil and beans and bake for a further 5 minutes.

6. Remove from the oven and reduce the temperature to 180°C/350°F/Gas mark 4. Pour the orange filling into the pastry case, put back in the oven and continue to bake for 20 minutes, until just firm. Leave to cool.

7. Put 50g/2oz sugar in a pan with the water. Heat to dissolve the sugar and add the orange slivers. Simmer for 10 to 15 minutes until the liquid has reduced and the peel is tender. Drain.

8. Preheat the grill. Sprinkle the rest of the sugar over the tart and flash under the grill to caramelize. Cool and spoon the peel around the edge.