Winter is citrus time. This dessert served warm is a favourite of mine. So moreish!
Orange and almond tart
SERVES 8 PREP AND COOK TIME 1 HOUR 15 MINUTES
375g sour cream (or shortcrust) pastry ⅔ cup (150g) caster sugar
200g unsalted butter, softened 1¼ cups (150g) almond meal ⅓ cup (50g) plain flour, sifted finely grated rind and juice of 1 orange 2 tablespoons lemon juice 8 free-range egg yolks orange segments, to serve whipped cream, to serve
1 Preheat oven to 220°C (200°C fan-forced). 2 Grease a 24cm tart tin with a removable base and line with pastry, trimming slightly larger than the top of the tin to allow for shrinkage. Prick base with a fork. Freeze for 10 minutes. Place tin onto an oven tray. 3 Place a large piece of baking paper or foil over the pastry and fill with pastry weights or rice. Place into the oven and blind bake for 15 minutes, then remove the baking weights and bake for a further 5 to 7 minutes or until golden brown. 4 Meanwhile, using an electric mixer, beat the sugar and butter until pale and creamy. With the mixer on medium speed, add almond meal then the flour, orange rind and orange and lemon juices. Add egg yolks one at a time, beating well after each addition. 5 Reduce oven temperature to 200°C (180°C fan-forced). Spread the mixture into the pastry shell and bake for about 30 minutes. The mixture should still be a little wobbly when taken out of the oven. Allow to cool a little and serve with fresh orange segments and cream. Tart suitable to freeze. Not suitable to microwave.