Win­ter is cit­rus time. This dessert served warm is a favourite of mine. So mor­eish!

Or­ange and al­mond tart

Australian Women’s Weekly NZ - - MAGGIE BEER -

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.

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