Orange tart

Recipe from: 7/1/1999 12:00:00 AM
Ingredients 12
Servings 10
Time 35 minutes

Ingredients

  • 1
    baked shortcrust pastry shell
  • 250
    ml
    orange juice
  • 125
    ml
    lemon juice
  • 300
    g
    sugar
  • 10
    navel oranges
  • FILLING
  • 2
    large eggs
  • 2
    large egg yolks
  • 200
    g
    sugar
  • 125
    g
    butter, softened
  • 100
    g
    ground almonds
  • 125
    ml
    brandy
 

Method

10 minutes
 
Mix juices and sugar in a wide stainless steel saucepan and bring to the boil. Simmer for 20 minutes. Slice oranges and add to syrup. Simmer until pith is tender. Remove oranges with a slotted spoon and drain on a rack. When cold, cut in halves or quarters, depending on size. FILLING: Beat eggs and yolks together with sugar until fluffy and light. Beat in butter and then add almonds. Fold in brandy. Pour into baked pastry shell and bake in preheated 180 ºC oven for 8 to 10 minutes until set. Remove from oven, brush with remaining orange glaze and arrange orange slices on top. Glaze the fruit. Cool and serve.
 

Read more on: bake  |  fruit
 

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