It’s the third week in January, and the Seville oranges are back in the shops again, all the more delightful for being available only three weeks of the year. Last year I posted on Seville orange marmalade and some of the stories associated with it.
But marmalade isn’t the only use for Seville oranges. Their wonderfully sharp and aromatic flavour makes them ideal for puddings as well. Here’s one:
Seville orange tart
For the pastry:
8 oz (approx 250 g) plain flour
3 oz (approx 100 g) icing sugar
4 oz (approx 125 g) butter
Or you can use ready-made pastry if you prefer
For the filling:
2 oz (approx 50 g) butter
5 oz (approx 140 g) caster sugar
2 Seville oranges
To make the pastry:
Cream the butter and icing sugar until pale and fluffy.
Beat in the egg.
Beat in the flour to form a dough.
This quantity of pastry is enough for three 7-inch tart cases, so divide the dough into three and freeze what you don’t need immediately. (It’s the same pastry that I use for strawberry cheesecake).
Wrap one portion in cling film or foil and refrigerate for about an hour.
Roll out the pastry on a floured work surface, and line a greased tart tin about 7 inches (approximately 18 cm) in diameter. Don’t try to roll it out too thin. If the pastry breaks or tears when you lift it into the tin, don’t worry too much. Press the broken edges back together like Plasticene and you’ll probably get away with it.
Bake the empty tart case in a hot oven (about 200 C) for about 15 minutes until golden brown and set. You can go through the palaver of blind-baking with the pastry weighted down with beans or marbles if you like, but I never bother.
To make the filling:
Put the butter, sugar and orange rind in a bowl over a pan of simmering water, and stir until the butter has melted and the sugar dissolved.
Beat in the eggs one at a time.
Remove the bowl from the heat, and beat in the juice of both oranges.
Pour into the cooked tart case.
Bake at about 180 C for about 15 minutes until the filling is set.
Serve hot or cold, with whipped cream if liked.
I generally expect to get about 6 slices out of this recipe, but it depends how large a slice you like.
The cooked tart will keep for 2-3 days at room temperature, if it gets the chance.