Oranges are still in season and it would be a shame not to use them in a more creative way. This tray of tart looks like a sun on the blue sky and indeed taste like one too:)
Orange slices for decoration:
Wash 2 oranges and cook them whole in the pan filled with water for a 30 min. Drain, cool and cut in slices about 2 mm thick.
Set on the side ready to use.
Pastry: (for 23-25 cm tart tin)
100 g butter, cut into cubes
1 medium egg yolk
50 g icing sugar
1/4 tsp vanilla extract
160 gr plain flour
Put the sugar and egg yolk in mixing bowl, combine briefly with a spoon, then add butter. Blend all ingredients together. Sift in the flour and quickly work everything into a dough. Shape into a flat slab, wrap in cling film and chill for at least 30 min in fridge.
Heat the oven to 160 C.
When ready roll it 3-4 mm thick. Line the bottom and sides of the tart tin with the pastry. Then line the pastry tin with the aluminium foil, draping it over the edges a little, and fill it with baking beans or rice. Bake blind for 15 min then remove the beans and the foil and continue to bake for another 5 min or until golden brown. Remove from the oven and set aside.
For the orange cream:
500 ml orange juice
juice of 2 lemons
100 gr caster sugar
zest of one medium orange
2 gelatine leaves
120g bitter orange marmalade
100 g butter
First, place the orange juice in the pot and boil it on medium heat until the juice is reduced to 100 ml.
Mix the reduced orange, lemon juice, sugar, eggs and orange zest in a pan. Bring it to the boil stirring constantly, then add the gelatine and again stir it constantly until the gelatine is melted completely. Let it cool to 50 C and add the orange marmalade and butter. Mix everything well and press through a sieve. Set aside to cool down.
When both, the pastry and the cream are cold, fill the tart with the cream and decorate with oranges. Leave it to set over night or refrigerate for at least 4 hours.