Seville Orange Tart

This is a delicious tart, and a grand way of using the January supply of marmalade oranges. The juice is used to make a delicious orange curd that is baked in a pastry case. The recipe is from the Moro cookbook.

INGREDIENTS:

For the pastry shell:

• 140g plain flour
• 30g icing sugar
• 75g chilled butter, chopped small
• 1 egg yolk

For the curd filling:

• 140g caster sugar
• 170ml seville orange juice
• 170g unsalted butter, chopped small
• 4 egg yolks
• 2 whole eggs
• grated zest from one orange

METHOD:

• To make the pastry case, sift the flour and icing sugar together, and then rub the butter into the mixture to fine bread-crumb texture
• Add the egg yolk and mix until the mixture comes together – it will be quite stiff and dry. You may need to add a teaspoon or two of milk or water. Shape the pastry into a ball, wrap and chill in the fridge for at least one hour.
• When you are ready, grate the pastry on a coarse grater, and press it evenly around the edges and base of a tart tin, to a thickness of around 3mm. Prick the base and rest the pastry case in the fridge for 30 minutes. Put the oven to 220C.
• Bake the pastry shell in the top of the oven for 15 minutes – should be light brown. Remove and cool on a rack. Turn the oven up to 240C
• Next, make the curd. Put all the curd ingredients into the top pan of a double boiler, and cook slowly, stirring until thick. The mixture will thicken quite suddenly, after about 15 minutes or more.
• Spread the curd into the tart shell, and bake at 240C for 10 minutes until the surface starts to brown.
• As soon as the tart is baked, remove from the oven and leave to cool before serving.

This is delicious served slightly warm, with something cool and creamy. Try beating 50/50 creme fraiche and mascarpone together.