Orange-blossom tart

Orange-blossom tart

By
From
Arabesque
Photographer
William Meppem

This sweet citrussy tart makes a pleasing change from plain lemon, once in a while. Orange-blossom jam is available from Middle Eastern grocers. The quantities below are enough to line one deep 20 cm tart ring, or one shallow 23 cm tart ring.

Pastry

Ingredients

Quantity Ingredient
125g plain flour
50g caster sugar
70g butter, chilled
1/2 orange, zested
1/2 lemon, zested
1 egg, chilled
1-2 tablespoons cold milk

Filling

Quantity Ingredient
3 eggs, plus 1 yolk extra
90g caster sugar
1 orange, juiced and zested
1 lemon, juiced and zested
1/2 teaspoon orange-blossom water
1/2 tablespoon orange-blossom jam
300ml pure cream

Method

  1. Place the flour, sugar and butter in the bowl of your food processor. Place the whole bowl, blade too, in the freezer for 10 minutes. Remove and quickly pulse the ingredients to the texture of fine sand. Add the orange and lemon zest and egg and pulse again. Then add 1 tablespoon of the milk and pulse, adding the second if required. The mix will probably still look like buttery crumbs, but if you squeeze a little in your hand it should come together as a dough. Tip out and shape into a round. Wrap in clingfilm and refrigerate for an hour.
  2. After an hour, roll out the pastry fairly thinly on a well-floured work surface then lift onto a well-greased tart tin. Trim the edges and return to the refrigerator for another hour. When you are ready to blind-bake the tart, preheat the oven to 180°C. Line the tart with foil, fill with beans and bake for 10 minutes. Remove the foil and beans and cook for a further 10 minutes, or until the pastry is a pale golden.
  3. To make the filling, whisk the eggs and egg yolk with the sugar until well combined. Add the juice and zest, the orange-blossom water and jam and stir. Pour in the cream and whisk together.
  4. To fill the tart, simply pull out the oven tray halfway and carefully pour the filling straight into the tart tin. Gently push the shelf back in and bake for 30–40 minutes, or until just set.
  5. Allow the tart to cool, and serve with slices of chilled fresh mangoes or peaches and a dollop of crème fraîche.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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