Tarty Seville Orange Tart

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My Brother’s birthday is at the end of January and mine is at the beginning. As a rule two things happen in between: if we are going to have snow, that’s when it will arrive and it duly has and my parents (yes that’s right both of them) make their annual supply of marmalade.

Currently I am not involved in this operation although at some point fairly soon I am going to have to acquire the Knowledge in that traditional hand me down sense. My better half has managed to end up on the distribution list and so will be looking to me to pick up the mantle eventually as he gets through his stock, more or less single-handed, long before the annual boiling comes round again. I have to say I haven’t even attempted to make the stuff at all, despite being a dab hand at jam, but the presence of Seville oranges in farm shops and occasionally in supermarkets does leave me feeling a little left out.

I need a distraction; Nigella makes the most delicious Seville Orange ice-cream, see :Nigella.com/No Churn bitter Orange Ice-cream, for some reason I cannot link this today, I think it’s absolutely wonderful being a bit of a tarty fan.

I have come up with a tart however as lemon tart is a favourite of mine and this I suspect would be a first cousin after all…

The recipe is basically Mary Berry’s but as the generic tart seem to be essentially the same list of ingredients whose-ever you make and as I have altered the prime ingredient I shall claim this as my own to some degree.

You will need:

For the sweet short crust pastry: 110g cold Butter, diced, 200g Plain Flour, 2 tbsp Icing Sugar, 1 Egg Yolk, cold Water

Just whizz the flour and the butter in a food processor until you have fine breadcrumb consistency, stir in the icing sugar and add the egg yolk and drizzle in enough cold water to form a ball of dough by whizzing again. You can always rub in by hand and then mix in the egg yolk and water by hand with a knife instead. Once you have a ball of dough, lightly roll out and line a greased 8 or 9″ loose bottomed tart tin and trim. Pop the pastry case in the fridge for 20 minutes followed by 10 minutes in the freezer, meanwhile….

For the filling you will need: 2 large Eggs, 90g Caster Sugar, 150g Ground Almonds, 85ml of whipping or double Cream, 2 Seville Oranges, zest and juice.

Combine all the ingredients in a bowl and beat together well.

Preheat the oven to 180°C/Fan 160°C, once the pastry is chilled, remove from the freezer, add greaseproof paper and baking beans and bake blind for 10 minutes followed by 5 minutes without the paper and beans. Pour in the filling and bake again for 30-35 minutes. If you only have an 8″ tart tin there will be left overs, individual tarts (like jam tarts) can be made with a muffin tin.

Optionally you can make a glazed topping, you will need: 1 Seville Orange, 150g Caster Sugar, 135ml water.

In a frying pan, add the water and the sugar and gently heat to dissolve the sugar and then allow to boil for 10 minutes or so. Meanwhile slice the oranges thinly, discarding the pips, and then add them to the syrup and boil gently for another 5 minutes. If you have time transfer the whole lot to a bowl and allow the slices to soak for an hour or two.

Once the tart has cooled a little, arrange the orange slices and pour on the syrup, you may need to heat up the syrup to allow it to pour. Otherwise if you don’t fancy the glazed topping just sprinkle with icing sugar. Yummy.

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2 Comments (+add yours?)

  1. Patricia
    Jan 27, 2013 @ 17:46:59

    Filling: Do you use the entire two oranges (pulp, segments, etc) or just the zest and juice – you were not very specific.

    Reply

  2. cutestcakeseveryday
    Jan 27, 2013 @ 21:10:36

    Just zest and juice, x

    Reply

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