1 cup flour
100 grams butter, chilled and diced
4 tablespoons cold water
100 grams butter, softened
½ cup caster sugar
grated rind 1 orange
2 tablespoons orange liqueur or orange juice
2 eggs, beaten
70 gram packet ground almonds
¾ cup self rising flour
150 gram packet glace orange slices
1. Sift the flour into a bowl, cut in the butter until the mixture resembles fine breadcrumbs. Stir in the cold water to form a stiff dough, knead lightly until smooth. Wrap the pastry in cling film and rest in the refrigerator for 15-20 minutes.
2. Roll the pastry out onto a lightly-floured surface and use to line the base and sides of a 24cm loose-bottomed flan tin. Bake blind in the oven at 200ºC for 20 minutes until the pastry is cooked, but not browned. Remove the baking blind material and return the pastry to the oven for 2-3 minutes to ensure it is well cooked.
1. Cream the butter, sugar and orange rind until light and fluffy. Beat in the orange liqueur or juice and eggs. Carefully stir in the sifted flour and ground almonds. Reserve two glace orange slices for decoration. Cut the remaining slices into 8 pieces and gently stir through the cake mixture. Spoon into the baked flan case and smooth the surface with a knife or spatula.
2. Bake at 180ºC for 40-45 minutes or until golden and a skewer inserted comes out clean.
3. Leave to cool in the tin for 10-15 minutes before removing from the tin and placing on a cake rack to cool. Cut into wedges and serve dusted with icing sugar and accompanied with the remaining pieces of glaze orange and whipped cream.
1. To make the pastry in a food processor, process the flour and butter until the mixture resembles fine breadcrumbs. Pulse in the water until the mixture form small moist balls of dough. Turn out, bring together and knead to form a ball. Wrap and refrigeratore as above. Do not process until the mixture forms a ball, as the finished baked pastry will shrink during cooking and become tough.
The gentle flavours of citrus and almond, are an ideal combination for this delicate tart that is best served warm.