Orange and brown sugar tart

A wibbly wobbly custardy tart, with citrus tones.................

Short crust pastry, made with 120g plain flour, 60g butter and enough cold water to bind it all together.

2 eggs
Grated rind of 2 oranges
Crushed seeds from 3 green cardamom pods
120g brown sugar
250g creme fraiche
100g caster sugar 
250ml water

Roll out the pastry and line an 8" flan dish.
Cook at 185ºC for 10 minutes, remove from the oven and cool while you make the filling.
Turn the oven down to 170ºC

Beat together the orange zest, eggs, brown sugar, cardamom seeds and creme fraiche.
Pour into the cooled pastry case and return to the oven for 30 minutes or until just set.
Cool.

Put the water and caster sugar in a saucepan and heat slowly until the sugar has dissolved.
Bring to the boil, reduce the heat and simmer until reduced by half.
Slice one of the oranges thinly and place in the sugar syrup.
Poach for 20 - 30 minutes until the orange is really soft.

Drain the orange slices carefully and arrange on top of the flan.

Serve - this would be delightful with a chilled glass of Brown Brothers Orange Muscat and Flora wine.




 © Netherton Foundry Shropshire 2016