Caramelised Orange Tart

This fabulous tart is taken directly from my favourite Good Housekeeping Magazine.    A Stour Festival Pudding, it has an unusual flavour and, with its caramelised top, a real crunch to it.   I had always avoided cooks' blowtorches, thinking that they were a bit "Masterchef" for me, despite not having a grill.    A Christmas present from one of my sons has changed my mind, and I don't think it was a massively expensive present (I'd be horrified if it were!).   You do have to be a bit careful to avoid incineration in some areas and no caramelisation at all in others, but that's just practice. 

Apologies for the terrible photograph, it was, as always, far too late for me to arrange it prettily before someone came along and wanted to eat it...

Caramelised Orange Tart

Caramelised Orange Tart

Enriched Pastry:

4oz/125g butter, diced

8oz/225g plain flour

pinch salt

2 tbsp icing sugar (I don’t normally use this)

1 medium egg, beaten

Tart:

1 orange zest and juice plus 1 orange zest only

1 lemon, juice only

3oz/75g butter

8oz/225g golden granulated sugar 

3 medium eggs, beaten

3oz/75g ground almonds

2tbsp orange liqueur

Decoration:

3½oz/100g caster sugar

Pared zest of 1 orange, cut into slivers

Make the pastry (in a food processor, add the butter to the flour, (sugar) and salt, process until it looks like crumbs, add the egg and cold water as needed to make a smooth dough).    For best results, knead the pastry lightly before making it into a ball and letting it rest in the fridge for 20 minutes.   While it is resting, put the juices, zest, butter, sugar and eggs into a pan, heating gently and stirring until thickened.  Stir in the ground almonds, orange liqueur.  

Heat the oven to 200deg C.     Roll the pastry out into a 9” loose bottomed flan tin and prick the base lightly.   Refrigerate it again for 10 minutes.    Line the pastry with paper and baking beans/old rice and bake blind for 15 minutes, then remove the paper and return the tart case for 5 minutes.   Reduce the oven temperature to 180 deg C.

Spread the filling in the case, return it to the oven and bake for 20 minutes or until it is just firm.  Leave to cool.  

To decorate, dissolve 2oz/50g sugar in a pan with ½ pint/300ml water, then add the orange parings.   Simmer for 10-15 minutes until the liquid has reduced and the peel is tender.  Drain. 

Preheat the grill.  Sprinkle the rest of the sugar over the tart and caramelise under the grill (if you don’t have one, make a small quantity of caramel and pour over the tart, or use a blowtorch!).  Cool the tart and then arrange the peel around the edge.