When I made marmalade last week I had a few Seville oranges left over. I could have made more marmalade, but decided to make something else instead: a Seville Orange Tart. Similar to the French Tart au Citron, these bitter tasting oranges give a slight tang to the creamy filling. Not as sharp as when made with lemons, but equally as delicious. So, if you have seen Seville oranges in the shop but marmalade is not your thing, give this tart a go. But hurry, they will only be around for another week or two.
The tart looks pretty as it is with its delicate orange colour flecked with orange zest. Alternatively, you could pimp it up a bit, as I did, by adding some slices of blood oranges which are in season at the same time. You could also use regular oranges, but don’t be tempted to use more Seville oranges for the decoration as they will be too sour. I ramped up the flavour of the pastry too by adding some finely ground hazelnuts and sprinkled a few toasted chopped hazelnuts on top.
Step by Step
- 50 g blanched hazelnuts
- 175 g Plain Flour (all purpose)
- 2 tbsp golden caster sugar
- 100 g butter, softened
- 1 egg, separated
- 2 tbsp water
- 4-5 seville oranges
- 5 large eggs
- 225 g golden caster sugar golden caster sugar
- 150 ml double cream (heavy cream)
- 2-3 blood oranges, peeled and sliced
- few toasted chopped hazelnuts
Place the hazelnuts in a food processor and blitz to finely chop. Add the flour again and blitz until the nuts are finely ground. Add the caster sugar.
Cut the butter into cubes and add to the processor, blitz until the mixture resembles fine breadcrumbs.
Add the egg yolk, and 2 tbsp of water and blitz until the mixture comes together to form a dough , adding a little more water if required.
Roll out the pastry and use to a line a 23cm/9in tart pan. Prick the base of the pastry case with a fork and chill for 30 minutes.
Preheat the oven to 200℃ (180℃ fan)/400-f/gas mark 6. Line the pastry case with a sheet of baking parchment and fill with baking beans.
Place the tart pan on a baking sheet and bake for 10 minutes. Remove the parchment and beans and return to the oven for 10 minutes.
Finely grate the zest from 3 of the oranges. Squeeze the juice from the orange until you have 175ml/6floz (¾ cup).
Beat the eggs and sugar together with a fork or balloon whisk until combined, then whisk in the juice, followed by the cream. Strain the mixture through a sieve, then stir in the orange zest.
Reduce the oven temperature to 180℃ (160℃ fan)/350°F /gas mark 4. Remove the pastry case from the oven and brush with a thin layer of lightly beaten egg white. This will seal the case and prevent the mixture from leaking out.
Carefully pour the orange mixture into the cooked pastry case and return to the oven. Bake for 30 minutes or until the filling is set and just beginning to colour slightly.
Allow to cool and chill until required. Serve plain or if preferred decorate with orange slices and a sprinkling of chopped hazelnuts.
Not suitable for freezing.
Nutrition information is approximate and is meant as a guideline only.
Hints, Tips and Variations
- As ground hazelnuts are hard to buy, I have used my own food processor to ground whole ones and used them to make the pastry. You can also use regular shortcrust pastry if you do not have a food processor, or add ground almonds instead of hazelnuts.
- It is a rich pastry and can be a bit tricky to roll out, so you find the pastry difficult to roll out, try rolling between two sheets of parchment or cling film. You can then use this to help you like the pastry into the tart case.
- Use regular oranges or tangerines instead of the blood oranges.
- If you can’t find Seville oranges use a mixture of lemons and oranges.