Denise says:
I like to support Israel whenever I can and consequently like to make this citrus pie using Jaffe oranges. Today the city of Jaffe is an old fishing harbour with modern boats, art galleries and museums as well as a major tourist attraction and moreover it is noted for its export of the famous Jaffe oranges. Jaffe oranges are oval shape with a sweet flavour and strong aroma.
This is an impressive refreshing tangy dessert and although a little time consuming is well worth the effort. It has a creamy orange filling with an orange flavoured pastry.
On a health note, Oranges are rich in vitamin C; one orange supplies a person’s daily need. They are also a source of dietary fibre and supply folate as well as the minerals, potassium, calcium and magnesium.
Preparation Time:35 minutes plus 30 refrigerating
Cooking Time:1 hour
Serves: 8
Can be made in advance
Ingredients:
For the Pastry250g (9 oz) plain flour
100g (3 ½ oz) unsalted butter
100g (3 ½ oz) icing sugar - sifted
1 egg
1 yolk
Zest of 2 oranges
1 teaspoon of vanilla essence
1 yolk – to glaze pastry
For the filling
6 egg yolks
150 g (5 oz) caster sugar
300ml (½ pint) double cream
2 tablespoons Cointreau or other orange liqueur of your choice
Juice of 1 orange
Zest of 1 orange
For the Topping
2 –3 (subject to size) oranges – peeled and sliced in thin rounds
2 oranges –peeled and segmented
4 tablespoons of apricot jam -
2 tablespoon – Cointreau
Method
For the pastry1)Make the pastry by mixing all the ingredients into a food processor until well combined. Remove from the food processor, wrap in cling film and allow to rest in the refrigerator for a minimum of 30 minutes.
2)Pre-heat the oven to 200ºC/400ºF/gas mark 6.
3)Roll out the pastry to fit a deep 23 cm (9 inch) loose –bottom pie tin.
( Any spare pastry can be used to line another small tart tin or frozen until required.)
4)Bake blind by covering the pastry with aluminium foil and inserting baking beans.
5)Bake for 15 minutes. Remove from the oven.
6)Remove the foil and the baking beans and glaze the pastry with the yolk of 1 egg and return to the oven for 5 minutes until golden.
(The tart can be made to this stage up to 2 days in advance.)
For the Custard Filling
1)Beat the sugar and egg yolks together until smooth and creamy.
2)Add the double cream, Cointreau, orange juice, and zest and mix thoroughly until well combined.
3)Pour into the cooked pastry base.
4)Lower the oven temperature to 180ºC/350ºF/ gas mark 4.
5)Bake for 40 minutes.
6)Cool completely before placing in the refrigerator to set.
(The tart can be made to this stage up to 1 day in advance.)
To prepare the Orange topping
1)Plunge the oranges into boiling water for 2 minutes. (This helps to release the skin from the orange.)
2)Using a small sharp knife remove the skin from all 3 oranges. Slice 2 of them in to very thin rounds and the third orange into segments. Drain well on absorbent paper before arranging them in neat circular rows on top of the pie.
3)Melt the jam and Cointreau in a small saucepan sieve and brush the liquid glaze over the top of the tart.
Leave in the refrigerator up to 4 hours before serving.