Orange Tart Recipe

200 g

250 ml

2

165 g

50 g

1

15 ml

45 ml

For the pastry

210 g

2.5 ml

50 g

40 g

45-60 ml

Sugar

Fresh orange juice, strained

Navel oranges

Whole blanched almonds

Butter

Egg

Plain flour

Apricot jam

Plain flour

Salt

Cold butter, cut into pieces

Cold margarine, cut into pieces

Iced water

• 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 thickness. Use to line a 20cm tart tin. Trim and chill until needed.
• In a saucepan, combine 165g of the sugar and the orange juice and boil until thick and syrupy. Cut the unpeeled oranges into 5mm slices. Add to the syrup. Place a baking sheet in the oven and heat to 200^oC/400^oF/Gas 6.
• 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 of the orange syrup. Stir in the almonds and flour.
• Melt the jam over a low heat, then brush over the pastry case. Pour 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.