As featured in the March 2015 issue of Sussex Style magazine.
Ingredients – Pastry
- 150g plain flour
- 50g ground almonds or ground hazelnuts
- 100g cold, unsalted butter, diced
- 2 tbsp icing sugar
- Grated zest of 1 lemon
- 1 large egg
Ingredients – Filling
- 100g soft unsalted butter
- 100g caster sugar
- 130g ground almonds or ground hazelnuts
- 3 large eggs, separated
- Juice and zest from two blood oranges plus one blood orange, segmented (optional)
- Juice of 1 lemon
- To make the pastry place the flour, almonds or hazelnuts, butter, icing sugar and lemon zest in a food processor. Process until combined. Add the egg then process again until a smooth ball of dough is formed. Refrigerate for at least one hour.
- Preheat the oven to 200℃. Roll out the pastry to a thickness of around 3 – 5mm. Line a deep 23cm loose bottomed flan tin. Cover the pastry case with greaseproof paper and fill with baking beans or rice. Bake for 10 mins then remove the beans and paper and bake for a further 5 mins. Remove the tart case from the oven and reduce the temperature to 150℃.
- For the filling beat the butter and sugar until soft and fluffy. Beat in the egg yolks followed by the almonds or hazelnuts, juices and orange zest. It doesn’t look very pretty at this stage but it will sort itself out when it cooks!
- In a separate, clean bowl whisk the egg whites until the stiff peak stage. Fold these into the orange and nut mixture then pour the filling into the pre-baked tart case. If you like you can use the additional orange segments to decorate the top of the tart. Bake in the centre of the oven for 35 – 45 mins until just set. Leave to cool and serve at room temperature or cold.