Name: Orange tart
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 1.00 shortcrust pastry shell; 250.00 ml orange juice; 125.00 ml lemon juice; 300.00 g sugar; 10.00 orange navel; 2.00 eggs large; 2.00 eggs large, yolk only; 200.00 g sugar; 125.00 g butter softened; 100.00 g almonds ground; 125.00 ml brandy

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Ingredients (11)

1.00	shortcrust pastry — shell
250.00 ml	orange juice
125.00 ml	lemon juice
300.00 g	sugar
10.00	orange — navel

FILLING

2.00	eggs — large
2.00	eggs — large, yolk only
200.00 g	sugar
125.00 g	butter — softened
100.00 g	almonds — ground
125.00 ml	brandy

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Method:

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.