Because I can't get enough of Seville oranges, I decided to use a few stragglers in this delicious tart that is a nice orange curd nestled in a flaky crust. Seville oranges are more bitter than regular oranges, but also more floral, so there's a nice nuanced bite to this tart that you don't find when cooking with a variety like Valencia oranges. A little goes a long way with this dessert, so you can do small slices, but I highly recommend also adding a dollop of fresh whipped cream on top.
Note: Make sure to grease the tart pan well, as the crust likes to stick. Also, this recipe was converted from metric, so you may need to weigh some of the ingredients.
Seville Orange Tart
Adapted from delicious. magazine
For the pastry:
6 ounces all-purpose flour, plus extra for dusting
1¾ ounces confectioner's sugar
Sea salt
7 tablespoons unsalted butter, chilled, cut into small pieces, plus extra for greasing
Finely grated zest of 1 small orange (not Seville, such as Valencia)
1 large egg, separated
2 teaspoons freshly squeezed orange juice
Mix the egg yolk with the orange juice, add to the bowl, then stir with a round-bladed knife until the mixture starts to come together into a ball. Turn out onto a lightly floured surface and knead briefly until the mixture forms a smooth dough. Roll the pastry out thinly on a lightly floured surface, then use to line a greased, 1½-inch deep, 9-inch loose-bottomed tart pan. Prick the base all over with a fork, then chill for 20 to 30 minutes.
Preheat the oven to 400°F. Line the pastry case with a crumpled sheet of baking paper and a thin layer of beans or rice, then blind-bake for 12 to 15 minutes until the edges of the pastry are biscuit colored. Carefully remove the paper and beans/rice, then return the pastry case to the oven for 3 to 4 minutes.
For the tart filling, finely grate the zest from the Seville oranges, then set aside. Squeeze the juice from the Seville oranges (or from the lemons and 2 of the zested oranges) to give ¾ cup. Break the eggs into a bowl, add the granulated sugar, then whisk lightly with a fork until just mixed but not frothy. Strain in the citrus juice, add the heavy cream, then mix briefly. Strain through a sieve into a large measuring jug, then stir in the citrus zest.
Partly pull out the shelf of the preheated oven, slide the pastry case onto it, then pour in the filling. Carefully slide the shelf back in and bake for 40 to 45 minutes or until just set. It should still be a little wobbly in the center, but will firm up as it cools. Remove and leave to cool, but don’t refrigerate. This is best served, cut into wedges, on the day it’s made.
7 tablespoons unsalted butter, chilled, cut into small pieces, plus extra for greasing
Finely grated zest of 1 small orange (not Seville, such as Valencia)
1 large egg, separated
2 teaspoons freshly squeezed orange juice
For the filling:
4 Seville oranges (or the grated zest of 4 small oranges and the juice of 2 lemons and 2 oranges)
5 large eggs, plus 1 extra yolk
9 ounces granulated sugar
¾ cup heavy cream
To make the pastry, sift the flour, confectioner's sugar, and a small pinch of salt into a food processor; add the chilled butter and the orange zest. Pulse until it looks like fine breadcrumbs, then tip into a mixing bowl.
4 Seville oranges (or the grated zest of 4 small oranges and the juice of 2 lemons and 2 oranges)
5 large eggs, plus 1 extra yolk
9 ounces granulated sugar
¾ cup heavy cream
To make the pastry, sift the flour, confectioner's sugar, and a small pinch of salt into a food processor; add the chilled butter and the orange zest. Pulse until it looks like fine breadcrumbs, then tip into a mixing bowl.
Mix the egg yolk with the orange juice, add to the bowl, then stir with a round-bladed knife until the mixture starts to come together into a ball. Turn out onto a lightly floured surface and knead briefly until the mixture forms a smooth dough. Roll the pastry out thinly on a lightly floured surface, then use to line a greased, 1½-inch deep, 9-inch loose-bottomed tart pan. Prick the base all over with a fork, then chill for 20 to 30 minutes.
Preheat the oven to 400°F. Line the pastry case with a crumpled sheet of baking paper and a thin layer of beans or rice, then blind-bake for 12 to 15 minutes until the edges of the pastry are biscuit colored. Carefully remove the paper and beans/rice, then return the pastry case to the oven for 3 to 4 minutes.
Beat the egg white until slightly frothy, then brush it over the base and sides of the pastry case. Return the case to the oven for another 1 to 2 minutes until set. Remove and leave to cool. Turn the oven down to 250°F.
For the tart filling, finely grate the zest from the Seville oranges, then set aside. Squeeze the juice from the Seville oranges (or from the lemons and 2 of the zested oranges) to give ¾ cup. Break the eggs into a bowl, add the granulated sugar, then whisk lightly with a fork until just mixed but not frothy. Strain in the citrus juice, add the heavy cream, then mix briefly. Strain through a sieve into a large measuring jug, then stir in the citrus zest.
Partly pull out the shelf of the preheated oven, slide the pastry case onto it, then pour in the filling. Carefully slide the shelf back in and bake for 40 to 45 minutes or until just set. It should still be a little wobbly in the center, but will firm up as it cools. Remove and leave to cool, but don’t refrigerate. This is best served, cut into wedges, on the day it’s made.
Makes 8 servings
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