Friday, 25 November 2011

Orange & Marmalade Lattice Tart

This is the first time I've ever used shortcrust pastry, adapted for this tart from a lovely recipe by Tamasin Day-Lewis. I made several rookie errors in this bake, but the end result tasted divine, so I include it despite my knowledge that it has not been baked in the 'correct' way. My first error was that old chestnut of misreading the recipe: tired and idle, I added the orange juice to the zest before attempting to beat in the butter and sugar, causing the mixture to curdle and creating the treacle tartesque texture of the filling. My second was to use a silicone flan tin which I'd got free with a magazine. Silicone is great to use when baking muffins or cupcakes, but I realised when trying to release the warm tart from the tin that the silicone wasn't strong enough to support the bake and it started to crack at the edges as I moved it. Booo. So, note to self, next time use a proper loose based tart tin and read the recipe properly! And to you dear readers, learn from my mistakes and you will create a tart that looks and tastes truly gorgeous.

Adapted from Tamasin Day-Lewis's recipe in her fabulous book The Art of the Tart. Buy the book on Amazon here
I added the pastry lattice to the tart.

Serves 8

375 ready made and rolled shortcrust pastry, chilled
2 egg whites, beaten
3 tablespoons marmalade
grated zest and juice of 4 oranges
225g vanilla or golden caster sugar
125g unsalted butter, room temperature
4 eggs

1. Roll out three quarters of the ready made shortcrust pastry into a circle that's big enough to line the 22cm tart tin with a little overhang. Place the pastry circle into the tin, pressing it down at the edges. Shape the leftover pastry into a ball, cover with clingfilm and put this and the pastry circle in the fridge for 30 minutes.

2. Turn the oven to 190C (170C fan ovens).

3. To prepare to blind bake the chilled pastry circle, cut a circle of greaseproof paper and place it over the circle base, before covering with ceramic baking beans (or kidney beans or any kind of uncooked bean). Blind bake for 15 minutes, then remove the baking beans and greaseproof paper.

4. While the pastry is still blind baking, in a small bowl beat 1 egg white. Once baked, prick the pastry circle base and brush it with the beaten egg white before putting it back into the oven for another 5 minutes.

5. Remove again from the oven and using a knife spread the marmalade over the base of the tart as it cools.

6. In a large bowl, mix the orange zest with the butter and sugar, creaming them together until well combined.

7. Beat the 4 eggs until fluffy and pale, then add them to the butter, sugar and zest mixture.

8. Next place the bowl over a bain mairie (a pan of just simmering water), and stir the mixture until the sugar has dissolved.

9. Take off the heat, and stir the orange juice into the mixture.

10. Pour the mixture over the marmalade spread pastry base.

11. Take the chilled ball of leftover pastry and roll it out. Cut strips of pastry into approx 1cm wide strips, and carefully place the strips over the orange and marmalade filling. I didn't bother, but if you want to make it look especially smart you could also place a few long strips around the edge of the tart to create a rim.

12. In another small bowl whisk the 2nd egg white until fluffy, before brushing the pastry lattice (and the rim, if made) with the beaten egg.

13. Bake in the oven for approx 25 minutes. Serve warm or cold, with cream or custard.

This tart was idly baked while listening to Sorry I Haven't A Clue on BBC Radio 4

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