SEVILLE OR­ANGE TART

Epicure - - COOKBOOK CRITIC -

Serves 6–8

for the pas­try

125g (4½ oz) chilled un­salted but­ter, chopped 75g (23/4 oz) ic­ing sugar

3 egg yolks

250g (9 oz) plain flour, plus more to dust pinch of sea salt flakes

½ tbsp milk

• To make the pas­try, beat the but­ter and ic­ing sugar together un­til creamy, then beat in 2 of the egg yolks, 1 at a time. Mix in the flour and salt un­til the mix­ture comes together in a ball. Tip out on to a floured work sur­face and knead briefly un­til smooth, but don’t over­work it. Wrap in cling film and chill for 30 min­utes in the fridge.

for the roast or­ange slices

3 thin-skinned, seed­less or­anges, cut into thin, round slices (dis­card the ends) juice of 3 or­anges

100g (3½ oz) caster sugar, plus more if needed • For the roast or­anges, pre­heat the oven to 180°C / 350°F / gas mark 4. Layer the slices in a gratin dish, pour on the juice and sprin­kle with 2 tbsp of the caster sugar. Cover with foil and bake for 1 hour, or un­til the peel is soft. Re­move the foil, trans­fer them to a roast­ing tin in a sin­gle layer, sprin­kle with the rest of the sugar and cook for 30–40 min­utes un­til al­most all the juice evap­o­rates and the slices are sticky and slightly singed. Add a lit­tle more sugar if they aren’t singe­ing, but don’t take them too far; they should stay moist. Leave to cool.

for the fill­ing

225ml (8fl oz) Seville or­ange juice (if you can’t get th­ese, use reg­u­lar or­ange juice and re­place about 4 tbsp with lemon juice)

125g (4½ oz) caster sugar

4 eggs, lightly beaten

150ml (5fl oz) dou­ble cream finely grated zest of 4 or­anges

• When the pas­try has chilled for 30 min­utes, roll it out on a lightly floured sur­face to 3mm (⅛ in) thick and use it to line a 22cm (8½ in) tart tin with a re­mov­able base. Let the pas­try hang over the edges, keep­ing any sur­plus. Prick the base with the tines of a fork. Put in the freezer, or the cold­est part of the fridge, for 1 hour. Whisk together the or­ange juice and caster sugar for the fill­ing; the sugar should dis­solve. Add the rest of the in­gre­di­ents for the fill­ing.

• Fill the pas­try case with crum­pled bak­ing parch­ment and bak­ing beans (or pulses). Bake for 15 min­utes. Re­move the pa­per, then bake for 5 min­utes. If there are cracks, fill them in with left­over pas­try; it’s im­por­tant there are no holes or the fill­ing will run out. Care­fully trim ex­cess pas­try from the edges. Brush the case with the re­main­ing egg yolk mixed with the milk. Re­turn to the oven for a cou­ple of min­utes: this seals the shell so the cus­tard doesn’t make it soggy. Leave to cool.

• Re­duce the oven tem­per­a­ture to 160°C / 325°F / gas mark 3. When the oven has reached this tem­per­a­ture, pour the fill­ing into the tart case and bake for 50 min­utes to 1 hour. The top should be set but still slightly wob­bly in the mid­dle, as it con­tin­ues to cook once out of the oven. Leave to cool. Top with the roast or­ange slices to serve.

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