Orange tart

Orange tart

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

Lemon tart is a real chef’s pudding. This orange version makes a nice change, and it’s great to use oranges when they’re in season. The trick is to make sure the pastry is nice and thin and cooked through, and not to let the filling leak. I love serving it in the restaurant, but I equally enjoy teaching and watching people cook it.

Ingredients

Quantity Ingredient
4 oranges
6 eggs
200g caster sugar
325ml double cream
plain flour, for dusting
icing sugar, for dusting (optional)
500g sweet shortcrust pastry, (see note)

Method

  1. Finely grate the zest and squeeze the juice of the oranges – you need about 300ml orange juice. Reserve the zest. Whisk the eggs and sugar in a large bowl until combined. Add the double cream and orange juice and whisk again. Cover and place in the fridge overnight to infuse. The next day, pour the mixture through a sieve into a jug, and then stir in the orange zest.
  2. Roll the pastry out on a lightly floured work surface to a circle 5mm thick and about 30cm in diameter. Roll the pastry over the rolling pin, then transfer to a 22cm diameter, 6cm deep tart tin. Line the tin with the pastry, pressing it carefully into the edges, making sure the pastry hangs at least 2cm over the rim. Put in the fridge to chill for 30 minutes. Preheat the oven to 180°C.
  3. Line the pastry case with greaseproof paper and fill it with baking beans, rice or flour. Put the tin onto a baking sheet and bake for 15 minutes. Remove the paper and contents and bake the empty pastry case for a further 10 minutes. Carefully trim off the overhanging pastry edge so it is level with the top of the tin.
  4. Reduce the oven temperature to 100°C. Pour the filling mixture into the pastry case. Transfer to the oven and bake the tart for 1½ hours, or until the filling is just set. Remove the tart from the oven and allow to cool for about 1 hour before removing from the tin. Glaze with a kitchen blowtorch until lightly browned, or dust with a little icing sugar. Serve with crème fraîche.

Note

  • Rub 225 g plain flour, 50 g caster sugar and 125 g softened butter together until they resemble breadcrumbs. Split 1 vanilla pod in half lengthways and scrape out the seeds. Stir 1 whole egg, 1 egg yolk and vanilla seeds into the mixture with a spoon, then knead gently to form a dough. Press into a disc shape, cover with clingfilm and put in the fridge for 30 minutes.
Tags:
James Martin
Saturday Kitchen
slow cooking
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