This orange tart is one of my absolute favourite recipes; the simplicity of the ingredients belies the complex flavours that flood your senses. A guaranteed crowd pleaser, this tart is the perfect recipe to prepare ahead of time for any special occasion.
Orange and Cinnamon Tart
- 275 g plain flour
- 25 g ground almonds
- 175 g unsalted butter (slightly softened)
- 75 g icing sugar
- 1/2 lemon lemon zest
- 1 egg yolk
- 3 tbsp milk
- 120 g sugar
- 2 finely grated zest of an orange
- 140 mls orange juice
- 3 eggs
- pinch salt
- 1/2 tsp ground cinnamon
- 170 g unsalted butter
- 150 ml double cream
- 15 g icing sugar
- candied orange peel (optional, to decorate)
- Sift the flour, and add the ground almonds to the bowl.
- In a seperate bowl, beat the butter using a stand mixer of hand held electric mixer, until smooth.
- Add the icing sugar, and continue beating until all the lumps have gone.
- Add the zest, egg yolk, and milk. Beat until incorporated – it may well look curdled.
- Add in the flour mixture, and whisk until it just starts to clump together. Turn everything out onto a work surface and squish everything together until it forms a dough.
- Wrap in cling film and rest in the fridge for 30 minutes.
- Use half of the pastry to make the tart shell – about 300g. The rest of the pastry can be kept in the fridge for a few days, or the freezer for up to 3 months.
- Preheat the oven to 180c/160c fan.
- Roll the dough out on a sheet of baking parchment to about 3mm thick.Line an 8-inch tart shell with the pastry, and press the excess over the lip.
- Chill in the fridge for 15 minutes, then use a sharp knife to trim the pastry, flush against the top of the tart tin. Dock the base with a fork.
- Use ovenproof clingfilm or baking parchment to line, and fill with rice and beans.
- Blind bake for 20 minutes, then remove the rice and beans and return to the oven for 10 more minutes, until the pastry is completely cooked.
- Mix the sugar and orange zest in a large heatproof bowl, and leave to infuse for 5 minutes.
- Add the orange juice, salt, cinnamon, and eggs.
- Sit the bowl on a saucepan of simmering water, and whisk the mixture continuously, until it thickens.
- Sieve the mixture into a blender, remembering to scrape the bottom of the sieve.
- Pulse the blender until the curd goes below 50c.
- Turn the blender on, and add the butter, a little at a time.
- Pour the orange cream into your prepared tart shell, and use a blow torch, if available, to pop any bubbles on the surface.
- Transfer the tart to the fridge to set the filling.
- Place the cream and icing sugar into a bowl and whisk until firm peaks form.
- Pipe the whipped cream in a decorative pattern over the set tart.
- Decorate with strips of candied orange peel.