Denise says:

  • I made this recipe using blood oranges which are a variety of orange with crimson almost blood coloured flesh, but regular oranges would work equally well too for this tart.  This tastes as good as it looks!
  • Prep Time: 40 minutes plus 4 hours chilling
  • Cooking Time: 30 minutes
  • Serves: 8

Ingredients:

  • For the Orange Curd
  • 8 large egg yolks
  • Zest and juice of 4 oranges
  • 250g caster sugar
  • 60g cold butter / non dairy margarine
  • For the Hazelnut base
  • 350g hazelnuts
  • 250g dried figs – stalk removed
  • Caramelized Orange Slices
  • 2 large blood oranges or regular oranges, thinly sliced
  • 50g caster sugar
  • 100ml water
  • 1/2 teaspoon ground cinnamon
  • Pinch of mixed spice -optional
  • Topping: Caramelized oranges – as per recipe or finish with zest of 1 orange, 3 tablespoons roasted hazel nuts – roughly chopped

Method

  1. To make the curd, add yolks and caster sugar to the saucepan then whisk until smooth and combined.
  2. Zest and juice the orange and add it to the pan.
  3. Turn on the heat and cook slowly whilst stirring until the curd is thick enough to coat the back of a spoon.
  4. Remove the saucepan from the heat and whisk in the cold butter/ margarine, one cube at a time until you have a thick and smooth curd! Leave to cool in the fridge.
  5. Preheat the oven to 180C.
  6. To make the base, put all the ingredients into a food processor and pulse together to combine. Transfer the mixture into a 23cm loose tart tin base and press into the bottom and up the sides. Cover with foil and add baking beans.
  7. Bake blind for 20 minutes or until golden.
  8. Remove from the oven and leave to cool. Carefully remove from the tin and transfer to a serving plate.
  9. Spoon the curd into the cooled tart and spread in an even layer.
  10. To make the caramelized oranges, place the oranges in the frying pan in a single layer. Add the sugar, cinnamon and water, simmer for 10 minutes or until the sugar has started to caramelize. Remove and leave to cool on a plate lined with baking parchment paper.
  11. Decorate with chopped hazelnuts, orange zest and caramelized oranges.
Tagged in: cinnamon, dessert, Dessert, Dried figs, egg yolks, English, Hazelnuts, mixed spice, orange, Oranges, Passover, Pesach, Tea, tea, vegetarian