Recipe: Blood Orange Tart with Almond Pastry
For the filling:2 large blood oranges250ml double cream100g caster sugar4 medium egg yolks½ tsp vanilla extract
For the pastry:175g plain flour75g ground almonds175g unsalted butter2 medium eggs yolks75g icing sugar
1. To make the pastry dice the butter and sift the icing sugar and flour.
2. Place these ingredients in the bowl of a processor with the ground almonds and blitz until grainy.
3. Add the egg yolks and vanilla extract and process briefly to make a dough.
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4. Form into a ball, wrap in cling film and rest in the fridge for half an hour.
5. On a lightly floured work surface roll the pastry out to a 2-3mm thickness.
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6. Line a 24cm fluted tart tin, prick the base with a fork, cover with cling film and chill in the fridge for a further half hour.
7. Pre-heat the oven to 180C/gas mark4. To make the filling zest one of the oranges and juice them both.
8. Gently whisk the eggs in a large bowl with the sugar then add the orange juice and cream, stir to combine then pass through a sieve and add the orange zest.
9.Remove the pastry case from the fridge, pour in the orange custard and bake on the middle shelf of the ovenfor 25-30 minutes or until the pastry is lightly golden andthe filling just set.
10. Place on a wire rack to cool and when cold either dust with icing sugar and place under a grill to caramelise the top or simply decorate with spring flowers and leaves.
11. Serve with plain crme fraiche or with a little grated orange zest stirred through or laced with a slug of Grand Marnier if you're feeling decadent!