Seville Orange Tart

DSC_0255 2Discovered in Sara Paston-Williams’ ‘Good Old Fashioned Puddings’ for the National Trust

23cm/9″ flan tin.

For the Pastry:

  • 175g/6oz plain flour
  • pinch of salt
  • 85g/3oz icing sugar
  • 150g/5½oz unsalted butter, cubed
  • 2 egg yolks, beaten

Sieve the flour, salt and icing sugar into a bowl and rub in the butter.

Mix in the egg yolks to form a soft dough. Wrap in cling film and chill for a minimum of 30 minutes.

Preheat the oven. Grease the flan tin with butter.

Roll out the pastry between two sheets of cling film. Remove the top sheet and flip the pastry into the flan tin. Leaving the remaining cling film sheet in place, lightly press the pastry against the sides and leave the overhanging pastry. Fill with baking beans.

Bake ‘blind’ for 10 minutes.

Remove the beans and cling film and return to the oven for a further 10 minutes. Reduce the oven temperature to 180ºC/350ºF/Gas Mark 4.

For the Filling:

  • Zest and juice of 2 Seville Oranges
  • 55g/2oz caster sugar
  • 55g/2oz Madeira Cake Crumbs
  • 25g/1oz butter, cut into small pieces
  • 150ml/¼ pint single cream or full-fat milk
  • 2 egg, separated

Mix the caster sugar with the orange zest, then add the butter and cake crumbs.

Warm the cream and pour over the mixture. Stir until the butter has melted. Add the egg yolks and the orange juice.

Whisk the egg whites until they reach the ‘soft peak’ stage, then fold into the orange mixture.

Transfer to the pastry case and cook for 30 minutes, or until the filling is golden brown.

Serve warm or cold.

Eat.