Glace orange and almond tart

Ingredients

Method

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.

Glace orange and almond filling

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.

Pastry by food processor

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.

Cooks Tips

- Resting the pastry in the refrigerator will allow the gluten (protein) to relax and prevent the pastry from shrinking during cooking.
- Glace orange slices can be found in selected supermarkets, or delicatessens.
- You can use pre-bought sweet short pastry rather than making your own. You will need half a 400 gram packet or 1½-2 sheets of pre-rolled sweet short pastry. Allow extra cooking time, when blind baking bought pastry. There are no comments for this recipe. You can leave a comment below.

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