Citrus Tart with Blood Orange Slices
Different ideas for Christmas desserts, try this delicious tart with slices of blood orange.
December 23, 2013
Type of dish
Dietary Consideration
Season & Occasion
serves for
6
total time
0
HR
0
MIN
ingredients
200 g + for working
50 g
1
120 g, cold
to grease the tin
for baking blind
2, organic
4
200 g + 4 tbsp
1, seeds
125 g
1, organic
Preparation
- For the pastry, put the flour in a heap on a work surface.
- Make a well in the middle of the flour, scatter the sugar and a pinch of salt over the flour and break the egg into the well.
- Scatter the butter around the well in small flakes, then quickly work all the ingredients to a pliable dough.
- Wrap in foil or clingfilm and chill for 30 minutes. Preheat the oven to 200°C.
- Lightly flour a work surface and roll out the pastry to fit the tart tin.
- Grease the tin and line the base and sides with the pastry. Cut off the excess.
- Prick the pastry several times with a fork, then cover with baking parchment weighed down with dried pulses.
- Bake for about 20 minutes (180°C with fan). Meanwhile for the filling, wash the oranges in hot water, dry and finely grate the peel.
- Squeeze out the juice. Beat the eggs and sugar until foamy. Stir in the vanilla seeds, orange juice and peel and cream.
- Remove the baking parchment and dried pulses from the pastry case. Reduce the oven temperature to 140°C.
- Pour the lemon filling into the pastry case and bake for a further 30-35 minutes on the lowest shelf of the oven.
- Cover with baking parchment if it browns too quickly. Take out of the oven and leave to cool.
- For the garnish, wash the blood orange in hot water, dry and slice thinly, removing any pips.
- Put 6 tbsp water into a pan with the sugar and bring to the boil. Add the blood orange slices and simmer for 5 minutes.
- Take the orange slices out of the pan and boil the liquid until it has the consistency of syrup. Carefully garnish the tart with syrup and orange slices and serve.
