Lemon And Orange Tart
INGREDIENTS:
serves 8-10
115g/ 4oz/ 1 cup plain flour, sifted
115g/ 4oz/ 1 cup wholemeal flour
25g/ 1oz/ 3 tbsp ground hazelnuts
25g/ 1oz/ 3 tbsp icing sugar, sifted
pinch of salt
115g/ 4oz/ 1/2 cup sweet butter
60ml/ 4 tbsp lemon curd
300g/ 1/2pint/ 1 1/4 cups whipped cream of fromage frais
4 oranges, peeled and thinly sliced
1 Place flours, hazelnuts, sugar, salt and butter in a food processor and process in short burst until the mixture resembles breadcrumbs. Add 30-45ml/ 2-3 tbsp cold water and process until the dough comes together.
2 Turn out on to a lightly floured surface and knead gently until smooth. Roll out and line a 25cm/10in flat tin. Be sure not to stretch the pastry and gently ease it into the corners. Chill for 20 minutes. Preheat the oven to 190C/ 375F/ gas 5.
3 Line the pastry with greaseproof paper and fill with baking beans or bread crusts. Bake blind for 15 minutes, remove the paper and continue for a further 5-10 minutes, until the pastry is crisp. Allow to cool.
4 Whisk the lemon curd into the cream or fromage frais and spread over the base of the pastry. Arrange the orange slices on top and serve at room temperature.
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