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Seville Orange Tart

You will need an 8 to 10 in Tart Tin

Pastry Case:
5 oz. Flour
1 oz. Icing Sugar
3 oz. Butter
1 Egg Yolk
1 Tbs. Water

Orange Filling:
8 oz. Caster Sugar
The juice of 4 Seville Oranges
6 oz. Unsalted Butter
Yolks of 4 Large Eggs
2 large Eggs
Grated Zest of 1 of the Oranges.

To make the Pastry Base:
Put the flour and Icing Sugar in a Food Processor and process.
Add the 6 oz. Butter cut in dice and continue to process until it is crumblike.
Add the Egg yolk and water and whizz until they come together.
Wrap this in cling film and chill for an hour in the fridge.

Grate this when hard into the tart tin using the coarse blade of a grater.
Press the grated pastry evenly on the base and edges of the tin.
Prick this all over with a fork and put back in the fridge for 30 mts.
Pre heat the oven to Gas7, 220 C, 425F.
Bake the case at this temperature for 10 to 15 mts.
Meanwhile mix all the filling ingredients together in a pot.
Put on the heat and cook very slowly together until it starts to thicken.
Remove when thick but still pourable.

Pour into the tart case and cook at the same temperature for 10 mts until it starts to colour.
Serve warm.

April 14, 2006 09:11 PM | 1 Comments
  Martin Dwyer
Consultant Chef