This dish rings a bell
Like the children’s nursery rhyme, oranges and lemons are the lead ingredients for this sweet, tangy dessert.
This is from my book Food Worth Making. Children were given oranges and lemons at St Clement Danes church in London on the feast day of the church’s namesake, hence the name of this tart. I much prefer an unsweetened shortcrust as the filling is quite sweet enough.
I know that this leaves you with rather a lot of leftover egg whites at the end, but meringues are a pretty decent solution – or you could go one step further and make a St Clement’s Meringue Tart!
ST CLEMENT’S TART
Prep time: 30 mins / Cook time: 35-40 mins Serves: 6-8
175g plain flour
1 egg yolk
1 tbsp Cointreau or similar
Zest and juice of 2 lemons Zest and juice of 2 oranges 4 egg yolks
125g caster sugar 100ml cream
In a large mixing bowl, rub the butter into the flour so that it resembles fine breadcrumbs. Add the egg yolk and Cointreau and incorporate everything together to create a smooth dough. Cover with cling film and let it rest in the fridge for at least half an hour.
In the meantime, combine the zests and juices together in a small saucepan and it reduce by about half. Remove from the heat and leave to cool down. Preheat the oven to 170C.
Roll the pastry out and use it to line a greased tart tin (mine was 24cm). Prick the bottom and pop back in the fridge to firm up and chill for 15 minutes or so, before weighing down with baking paper and dry beans or rice, and baking blind for 10 minutes. Remove the weights and bake for a further 5 minutes, until the base is a very pale golden brown.
Whisk together the egg yolks and egg with the caster sugar. Whisk in the cream and the cooled orange-lemon mix, and pour into the pastry case. Pop filled tart tin on a baking tray and bake for about 25-30 minutes, until it is just set in the middle.
Allow to cool completely before serving.