Name: Nutty clementine tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 150.00 g butter; 220.00 g flour cake; 30.00 ml icing sugar; 1.00 eggs extra-large, beaten; 50.00 ml water; 300.00 ml mineola juice; 150.00 ml lemon juice; 340.00 g castor sugar; 5.00 clementines thinly sliced; 110.00 g butter; 100.00 g castor sugar; 1.00 clementines zest; 2.00 eggs; 70.00 g flour cake; 15.00 ml brandy optional; 100.00 g pecan nuts chopped

Recipe Disclaimer

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Ingredients (16)

PASTRY

150.00 g	butter
220.00 g	flour — cake
30.00 ml	icing sugar
1.00	eggs — extra-large, beaten
50.00 ml	water

TOPPING

300.00 ml	mineola juice
150.00 ml	lemon juice
340.00 g	castor sugar
5.00	clementines — thinly sliced

FILLING

110.00 g	butter
100.00 g	castor sugar
1.00	clementines — zest
2.00	eggs
70.00 g	flour — cake
15.00 ml	brandy — optional
100.00 g	pecan nuts — chopped

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Method:

Preheat the oven to 200 ºC (400 ºF).
Rub the butter into the cake flour until well blended. Add the icing sugar and the egg and mix.
Add enough water to form a manageable dough. Roll into a ball, cover with plastic wrap and chill for about 20 minutes.
Roll out the dough on a floured surface to about 3-5 mm thickness.
Line a 22 cm loose-bottomed pie dish with the pastry.
Chill again for about 10 minutes.
Trim the edges and prick the bottom of the pastry with a fork.
Line the pastry in the pie dish with a layer of wax paper, fill it with dried beans and bake for 10 minutes.
Remove the beans and the wax paper and bake for another 10 minutes or until the crust is baked through but has not browned.
Meanwhile heat the minneola and lemon juice to which the castor sugar has been added. Stir continuously until the castor sugar has been dissolved.
Bring to the boil and then simmer for 20 minutes. Skim the foam from the top occasionally.
Add the clementine rings and simmer for another 5 minutes.
Remove the clementine rings from the syrup and set aside.
Boil the syrup until it is thick – test by dropping a little of the syrup onto a saucer and leaving it to cool, when you touch the syrup with your fingertip it should wrinkle.
Cream the butter and castor sugar for the filling.
Add the grated clementine rind and the eggs and beat well.
Add the cake flour, chopped nuts and brandy, mixing well.
Turn the filling into the prepared pie crust.
Bake for about 20 to 25 minutes at 190 ºC (375 ºF) or until golden brown on top and baked through.
Remove from the oven and cool slightly.
Prick holes in the filling with a testing skewer and pour over some of the syrup, allowing it to be well absorbed.
Arrange the clementine rings on top and pour over more of the syrup.
Cool completely and serve with the remaining syrup and stiffly whipped cream if desired.