ingredients
serves 6 - 8
rich shortcrust pastry (below)
2 eggs
1/3 cup fine sugar
1/2 cup thin cream (or half and half)
1 2/3 cups stale cake crumbs
grated rind and juice of 1 small orange
few drops of almond extract
for the topping
1/3 cup sugar
2/3 cup water
2 large thin-skinned lemons, very thinly sliced
2 small thin-skinned oranges, very thinly sliced
4 tablespoons (1/4 cup) sieved marmalade or orange jelly
method
1. Heat the oven to 200°C (400°F).
2. Roll out the dough and use to line a 9 inch tart tin or dish.
3. Bake blind for 15 minutes.
4. Reduce the oven heat to 190°C (375°F) and allow the tart to cool briefly.
5. Beat the eggs and sugar together until pale and thick.
6. Beat in the cream, cake crumbs, orange rind and juice and almond extract.
7. Pour into the tart case and spread out. Bake for 30 - 40 minutes or until golden and firm.
8. Meanwhile, for the topping, put the sugar and water in a saucepan and heat, stirring to dissolve the sugar.
9. Bring to the boil. Put the lemon and orange slices in the pan, one at a time, and simmer for 3 minutes.
10. Remove the fruit slices with a slotted spoon and drain. Continue to boil the syrup until it has reduced by half.
11. Add the marmalade or jelly and stir until melted.
12. Heat the broiler to moderate. Arrange the orange and lemon slices on top of the filling in the tart case and brush generously with the syrup.
13. Broil for 3 - 4 minutes or until the glaze has caramelized.
Serve warm or cold.
sweet rich shortcrust
2 1/2 cups All purpose flour
pinch of salt
2 teaspoons superfine sugar
3/4 cup butter or margarine
1 medium-sized egg yolk
2 teaspoons cold water
1. Sift the flour, sugar and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, mix together the egg and water, sprinkle on half the egg and mix and stir with a knife, until it clings together.
4. Add the rest of the egg and water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.
