Orange Tart Recipe

  
 

Pies And Tarts Recipes - Orange Tart

Ingredients

  • 200g/1 cup sugar

  • 250ml/1 cup fresh orange juice, strained

  • 2 large navel oranges

  • 165g/scant 1 cup whole blanched almonds

  • 50g/4 tbsp butter

  • 1 egg

  • 15ml/1 tbsp plain flour

  • 45ml/3 tbsp apricot jam

FOR THE PASTRY

  • 210g/scant 2 cups plain flour

  • 2.5ml/1/2 tsp salt

  • 50g/4 tbsp cold butter, cut into pieces

  • 40g/3 tbsp cold margarine, cut into pieces

  • 45-60ml/3-4 tbsp iced water

Method:

  1. For the pastry, sift the flour and salt into a bowl. Add the butter and margarine and rub in until the mixture resembles coarse breadcrumbs. Stir in just enough water to bind the dough. Wrap and chill for 20 minutes. Roll out the pastry to a 5mm/ 1/4in thickness. Use to line a 2Ocm/8in tart tin. Trim and chill until needed.,

  2. In a saucepan, combine 165g/5 1/2oz/3/4 cup of the sugar and the orange juice and boil until thick and syrupy. Cut the unpeeled oranges into 5mm/ 1/4in slices. Add to the syrup. Simmer gently for 10 minutes. Put on a wire rack to dry. When cool, cut in half. Reserve the syrup. Place a baking sheet in the oven and heat to 200"C/ 400"F /Gas 6.

  3. Grind the almonds finely in a blender or food processor. Cream the butter and remaining sugar until light and fluffy. Beat in the egg and 30ml/2 tbsp of the orange syrup. Stir in the almonds and flour.

  4. Melt the jam over a low heat, then brush over the pastry case.  our in the almond mixture. Bake on the baking sheet until set, about 20 minutes, then cool. Arrange overlapping orange slices on top. Boil the remaining syrup until thick and brush on top to glaze.