Lemon and Orange Tart Recipe

Lemon and Orange Tart Recipes

Ingredients :

115g plain flour, sifted

115g wholemeal flour

25g ground hazelnuts

25g icing sugar, sifted

pinch of salt

115g sweet butter

60ml lemon curd

300g whipped cream or fromage frais

4 oranges, peeled and thinly sliced

Method :

Place the flours, hazelnuts, sugar, salt and butter in a food processor and process in short bursts until the mixture resembles breadcrumbs. Add 30-45ml cold water and process until the dough comes together. Turn out on to a lightly floured surface and knead gently until smooth. Roll out and line a 25cm or 10" flat tin. Be sure not to stretch the pastry and gently ease it into the corners. Chill for 20 minutes. Preheat the oven to 375F or Gas 5.

Line the pastry with greaseproof paper and fill with baking beans or bread crusts. Bake blind for 15 minutes, remove the paper and continue for a further 5-10 minutes, until the pastry is crisp. Allow to cool. Whisk the lemon curd into the cream or fromage frais and spread over the base of the pastry. Arrange the orange slices on top and serve at room temperature.

Serves 4 - 6

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