Delicious Orange Tart At Home.

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  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

SERVES 8
  • 200g/7oz/1 cup sugar
  • 250ml/8fl oz/1 cup fresh orange juice, strained
  • 2 large navel oranges
  • 165g/5½oz/scant 1 cup whole blanched almonds
  • 50g/2oz/¼ cup butter
  • 1 egg
  • 15ml/1 tablespoon plain (all-purpose) flour
  • 45ml/3 tablespoon apricot jam
FOR THE CRUST
  • 215g/7½oz/scant 2 cups plain flour
  • 2.5ml/½ tsp salt
  • 50g/2oz/¼ cup cold butter, cut into pieces
  • 40g/1½oz/3 tablespoon cold margarine, cut into pieces
  • 45-60ml/3-4 tablespoon iced water.

STEPS:

  1. For the crust, sift the flour and salt into a bowl. Add the butter and margarine and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Stir in just enough water to bind the dough. Gather into a ball, wrap in clear film (plastic wrap), and chill for at least 20 minutes.
  2. On a lightly floured surface, roll out the dough 5mm/¼in thick and transfer to an 20cm/8in tart tin (pan). Trim off the overhang. Chill until needed.
  3. In a pan, combine 165g/5½oz/generous ¾ cup of the sugar and the orange juice and boil until thick and syrupy, about 10 minutes.
  4. Cut the oranges into 5mm/¼in slices. Do not peel. Add to the syrup. Simmer gently for 10 minutes, or until glazed. Transfer to a rack to dry. When cool, cut in half. Reserve the syrup. Place a baking sheet in the oven and heat to 200°C/400°F/Gas 6.
  5. Grind the almonds finely in a food processor, blender or coffee grinder. With an electric mixer, cream the butter and remaining sugar until light and fluffy. Beat in the egg and 30ml/ 2 tablespoon of the orange syrup. Stir in the almonds and flour.
  6. Melt the jam over a low heat, then brush over the pastry case (pie shell). Pour in the almond mixture. Bake until set, about 20 minutes. Leave to cool.
  7. Arrange overlapping orange slices on top. Boil the remaining syrup until thick. Brush on top to glaze.