Moroccan orange and date tart



Ingredients 19
Servings 0
Time 45 minutes

Ingredients

  • PASTRY
  • 450
    g
    cake flour
  • 150
    g
    castor sugar
  • 300
    g
    butter
  • 1
    large egg, beaten
  • FILLING
  • 4
    large eggs
  • 150
    g
    castor sugar
  • 180
    ml
    cream
  • 1
    orange, juice
  • 1
    each, orange and lemon, grated rind
  • TOPPING
  • 5
    rooibos tea bags
  • 150
    ml
    castor sugar
  • 1
    stick cinnamon
  • 6
    oranges, peeled and sliced
  • 25
    ml
    lemon juice
  • 75
    g
    chopped dates
  • 50
    g
    toasted flaked almonds
 

Method

25 minutes
 
PASTRY: Place dry ingredients into a bowl and rub in butter with fingertips until mixture resembles coarse breadcrumbs. Add egg and mix to form a stiff dough. Roll into a ball, cover and refrigerate for 20 minutes. Roll out pastry and line 2 x 22 cm pie dishes. Bake blind for 15 minutes and allow to cool. FILLING: Whisk eggs and sugar until creamy. Add remaining ingredients and pour into pie shells. Bake in preheated 160 ºC oven for 10 minutes until puffed and golden.

TOPPING: Heat 500 ml water and rooibos teabags in a saucepan until simmering gently. Allow to simmer for five minutes, then remove teabags. Add sugar and cinnamon stick and simmer for five minutes. Add orange slices and lemon juice and simmer for three minutes. Remove orange slices with a slotted spoon and set aside. Allow liquid to simmer until reduced and thick.

TO SERVE: Arrange orange slices on top of the baked tarts in overlapping circles. Brush generously with thickened rooibos syrup. Sprinkle with chopped dates and toasted almonds. Makes 2 x 22 cm pies.
 

Read more on: bake  |  recipes  |  fruit
 

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