Seville Orange Tart
This recipe should not be underestimated; it is one of the very best puddings we have ever eaten. And it’s pretty easy to make. You can only make it in January and February while Seville oranges are available.
Buy masses and make some proper marmalade too.
For the pastry:
4oz/100g Trewithen Cornish Farm Dairy butter, hard from the fridge, cut into pieces
5oz/150g Doves plain flour
1oz/25g icing sugar
For the filling:
grated zest and juice of 4 Seville oranges
4 large Colin Carter eggs
4oz/100g Trewithen Cornish Farm Dairy butter
10oz/300g caster sugar
If you have a food processor, put all the ingredients for the pastry into the bowl and process until the mixture is like fine breadcrumbs. If you are making the pastry by hand, put the flour and icing sugar together in a bowl. Rub in the butter with your fingertips until you have a crumb-like mixture.
Pat the mixture around the sides and bottom of an 8in/20cm flan dish. Put the flan in the refrigerator for at least half an hour. Bake in a moderate oven (350˚F/180˚C/gas mark 4/bottom right oven in a four-door Aga) for about 20 minutes, or until the pastry is golden brown.
For the filling, put the Seville orange zest in a large bowl. Beat the eggs in a jug. Add the butter and sugar to the orange zest. Add in the beaten eggs. Mix all together and rest the bowl over a saucepan of simmering water. Stir until the butter has melted and the sugar dissolved, then take the pan off the heat. Stir the orange juice into the buttery mixture. Don’t be tempted to add the juice along with the rind at the previous stage – it just doesn’t work. Pour the mixture into the baked flan case and carefully put the flan back in the oven. Bake at 350˚F/180˚C/gas 4/bottom right oven in a four-door Aga for 15 minutes, or until the filling is just set to the touch. Take out of the oven and serve either warm or cool with cream.