Tarte au citron et a l'orange

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* Exported from MasterCook *

 

Tarte au citron et a l'orange

 

Recipe By :Mireille Johnston

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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** For the Pastry **

175 grams plain flour

90 grams butter

2 egg yolks

pinch salt

75 grams icing sugar

** For the Filling **

3 lemons

2 oranges

75 grams castor sugar

65 grams unsalted butter

2 eggs

4 tablespoons sieved orange marmalade

25 grams flaked almonds

icing sugar -- to dust

 

Sift the flour on to the work surface and form a well in the centre. Place the

butter, egg yolks, salt, sugar and two tablespoons of very cold water in the

well and gradually work in the flour, using your fingertips to make a soft

dough; add a little flour if it is too sticky or more water if it is too dry.

Form the dough into a ball, cover and chill for 45 minutes.

Preheat the oven to 200C. Butter a 23cm loose-bottomed flan tin. Using a

rolling pin, flatten the dough, then roll it out to a circle about 28cm

diameter. Fold the dough back over the rolling pin and carefully lift it over

the flan tin. Press the dough into the shape of the tin, allowing the excess to

hang over the rim. Pass the rolling pin across the top of the rim to cut off

the dough neatly. Push the edge of the dough up and crimp with thumbs. Prick

the bottom of the shell with a fork and place in the fridge for 15-30 minutes.

Reduce oven temperature to 190C. Line the pastry shell with greaseproof paper,

fill with baking beans and place the flan tin on a baking sheet. Bake for 15

minutes until set and lightly browned. Remove the beans and greaseproof paper

and bake the pastry for a further 5 minutes. Leave to cool.

Grate the rind from one of the lemons and half an orange. Squeeze the juice

from two lemons. Beat together the sugar, butter, orange and lemon rind until

light and fluffy, then gradually beat in the eggs. Slowly stir in the lemon

juice. Peel both oranges and the remaining lemon as you would in order to eat

them. Then, using a sharp knife, carefully scrape off the pith. Holding the

fruit over a bowl to catch any drips, cut down between the membrane and the

fruit to separate the segments. Add any juice that has collected in the bowl to

the butter mixture, then spread in the pastry case. Place the lemon and orange

segments on top, pressing down lightly.

Warm the marmalade in a small pan set over a low heat. Carefully brush the

marmalade over the orange and lemon segments, then sprinkle with almonds. Bake

for 15 minutes. Leave to cool for 10 minutes, then transfer to a wire rack to

cool completely. Dust with icing sugar just before serving.

 

Source:

" BBC Good Food - November 1992 "

 

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Per serving: 226 Calories (kcal); 18g Total Fat; (68% calories from fat); 3g

Protein; 16g Carbohydrate; 142mg Cholesterol; 110mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0