SEVILLE ORANGE TART

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.