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Orange Tart
Orange Tart
(Crostata di Arancia)
 
 
Ingredients:
 
For the Filling:
1 and 3/4 pints (1 liter) freshly squeezed orange juice
Grated zest of 4 oranges
8 eggs
12 oz (350 grams) superfine sugar
8 fluid oz (250 ml) heavy cream
Creme fraiche (to serve)

For the Pastry:
8 oz (250 grams) plain white or Italian type 00 flour
4 oz (125 grams) unsalted butter, chilled
2 tablespoons (30 ml) caster or superfine sugar
1 egg

Directions:
 
Pour the orange juice into a saucepan and boil gently until reduced to 8 fluid ounces (250 ml).
 
Leave the juice to cool slightly whilst making the pastry.

To make the pastry, put the flour into a food processor or large bowl.
 
Dice the butter, add to the flour and blend until the mixture resembles breadcrumbs.

Add the sugar and egg and blend until the mixture forms into a ball.

On a floured surface, roll out the pastry and use to line an 8 inch (20 cm) deep-sided, loose-bottomed, fluted flan tin.

Chill the tart in the fridge for 30 minutes.

Pre-heat the oven to 400 F (200 C).

Put the tart tin on a baking tray, line with greaseproof paper or foil and weigh down with baking beans.

Bake in the oven for 15 minutes until the sides of the pastry are crisp.

Remove the lining and beans and bake for a further 5 minutes until the bottom is crisp.

Whisk together the cooled orange juice, orange zest, eggs, sugar and cream until well mixed then pour into the pre-baked pastry case.

Bake in the oven at 350 F (180 C) for 35 minutes until softly set.

Leave to cool before serving with "creme fraiche". Serves 8.


That's it!
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