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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