Sunday, 15 June 2014

Citrus Tart recipe

Sweet Pastry                                                                        For the Filling
225g plain flour                                                                   4 large eggs
110g butter                                                                          125g caster sugar
25g caster sugar                                                                3 medium oranges
2 egg yolks                                                                           1 unwaxed lemon
½ teaspoon salt                                                                  150g pot double cream
1 tablespoon iced water                                                 100g granulated sugar


  1. Heat oven to 200°C, fan oven 180°C, Gas Mark 6. 
  2.  Separate the eggs.
  3. Sift the flour, sugar and salt into a mixing bowl. Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs. Mix the egg yolks and water together in a separate bowl. Make a well in the middle of the flour mixture and stir in the egg yolks using a palette knife, until a soft but not sticky pastry is formed. Knead lightly on a lightly floured surface for a few seconds to form a smooth, firm dough. Wrap in cling-film and leave to rest in the refrigerator for 30 minutes before rolling out.
  4. Roll out pastry and line a flan tin.
  5. Chill for 20 mins, covered with cling film.
  6. Bake the pastry case blind: Bake on a baking sheet for 10 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Reduce the oven temperature to 180°C, fan oven 160°C, Gas Mark 4.
  7. Making the filling: Whisk the eggs and caster sugar together until evenly mixed. Finely grate the zest of two of the oranges and half of the lemon. Squeeze out the juice and measure 100ml orange juice and 2tbsp lemon juice. Add the zest and measured juice to the eggs and gently whisk in with the double cream. Pour into the flan case.
  8. Bake in the oven for 35 minutes or until just set. Leave to cool.
  9. While the flan is cooking, remove the zest of the remaining orange with zester. Put the granulated sugar in a small pan with 150ml water and heat gently until dissolved. Add the zest and simmer for 10 minutes or until translucent. Drain and cool on a plate.
  10. Top the cooled tart with candied peel.

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