Orange and Cinnamon Tart
A bright citrus tart, with a dash of cinnamon to add some wonderful depth of flavour. This recipe is a firm favourite in our house, all year round.
Prep Time1 hr
Cook Time45 mins
- 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.
Serving: 1g | Calories: 485kcal | Carbohydrates: 38g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 168mg | Sodium: 37mg | Potassium: 95mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1213IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg