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SEVILLE ORANGE TART

The pastry can be made well in advance.

Serves up to eight.

FOR THE PASTRY

120g (41⁄4oz) unsalted butter

100g (3½oz) golden caster

sugar

2 egg yolks

140g (5oz) plain flour, sifted,

plus extra for dusting

a pinch of salt

1 egg

1 tablespoon milk

FOR THE FILLING

3 Seville oranges

4 eggs, plus 1 yolk

150g (5½oz) caster sugar

150ml (5fl oz) double cream

icing sugar, for dusting

For the pastry, cream the butter and sugar together until

light and aerated (best done with an electric mixer). Add

the egg yolks one by one, and beat until well amalgamated.

Add the sifted flour and salt and very gently knead into a

dough without overworking. Shape into a slightly flattened

ball, wrap in clingfilm and refrigerate for 1 hour.

Roll out the pastry on a lightly floured surface to a disc

of at least 27cm (103⁄4in) diameter, then carefully ease it

into a 24cm (91⁄2in) tart tin, making sure it fits into the

corners and hangs over the edge all the way round. Do not

cut off this overhang, but use any surplus to make certain

any holes are repaired. Refrigerate the case for 30 minutes.

Preheat the oven to 180°C (350°F, Gas Mark 4). Line the

tart case with greaseproof paper or foil and dried or baking

beans, and bake for 25 minutes. Remove the beans and

paper and return to the oven for 5 minutes.

Beat the egg and milk together and brush inside the

tart case the minute it comes out of the oven. Return the

case to the oven for 3–4 minutes. Allow to cool a little.

For the filling, very finely grate the zest of the oranges

into a bowl, then strain over the well-squeezed juice. Whisk

the eggs, the extra yolk and the sugar together in a stand

mixer or with hand-held electric beaters until the sugar

has dissolved and the mix is smooth. Pour in the cream

and mix well before stirring in the juice and zest.

Turn the oven down to 150°C (300°F, Gas Mark 2). Place

the tart tin on the middle shelf, one-third of the way out of

the oven. Stir the filling if you have let it rest, then carefully

pour it into the case and slide it very carefully into the

oven. It will take about 40 minutes to cook. The surface

should not colour: if it threatens to do so, cover it with foil.

To test, give the tin a gentle nudge back and forth – there

should be no sign of liquid movement beneath the surface

of the tart.

Allow the tart to cool a little before cutting off the

overhang with a serrated knife and gently lifting it off.

Transfer the tart to a plate once it is completely cool, then

refrigerate. Dust the tart with a sprinkling of icing sugar

and serve chilled. It needs no further accompaniment.

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