Orange Tart for Christmas

Orange Tart for Christmas

Orange Tart for Christmas

Try these exquisite orange tarts and impress your guests with the Christmas Dinner.

December 9, 2013

Dietary Consideration

Season & Occasion

serves for

8

total time

0 HR 0 MIN

ingredients

Flour
225 g, all purpose
butter
185 g, diced
Icing sugar
85 g
Orange
2, finely grated zest
orange juice
3 - 4 tbsp
Mincemeat
225 g
Egg white
1
Icing sugar
100 - 110 g
Flour
1/4 tsp, all purpose
marzipan
175 g, yellow
Icing sugar

Preparation

  • Put the flour in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
  • Add the sugar, orange zest from 1 orange and the juice and mix well until the mixture just begins to come together.
  • Turn out on to a floured work surface and knead lightly until smooth. Wrap in clingfilm and chill for 1 hour.
  • Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 24 mini deep tartlet tins.
  • Mix the mincemeat with the remaining orange zest.
  • Roll out the dough thinly on a lightly floured surface and stamp into 24 rounds to line the tins. Press the dough into the tins. Place 1 teaspoon of mincemeat in each.
  • For the topping: very lightly whisk the egg white, then sift in the icing sugar and flour and beat until stiff. Spread a little topping on each pie.
  • Bake for 15-20 minutes, until the pastry is cooked and the topping is set. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
  • Roll out the marzipan on a surface dusted with icing sugar and cut out star shapes using a cookie cutter or a card template. Place on top of the pies and sift over a little icing sugar.

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