It appears I have a thing for tarts lately (and I mean this in the nicest way possible).
I did, however, manage to conjure up this little orange tart recently. It reminds me of the bright sun and how cheery my moods seem to coincide with the warming of the weather. Makes me happy just looking at it. And the taste? Light, citrusy and sweet. Like a little piece of sunshine.
This recipe has been adapted from Coles magazine. I cut down on the sugar and used storebought pastry to suit my lazy ways. I've yet to make my own pastry from scratch and I know I should probably give it a go; everyone says homemade pastry tastes so much better. But I'm easily impressed and so far the ready made ones have worked a treat for me, so there.
1 sheet store-bought shortcrust pastry
cup strained orange juice
tsp orange zest
cup caster sugar
1. Preheat oven to 180°C (360°F). Line 20
cm-round, fluted tart tin with pastry. Trim excess pastry and lightly
prick bases with a fork. Bake for 10 minutes or until pastry is cooked.
Place in fridge for 30 minutes to chill.
2. Whisk together eggs, cream, extra sugar, juice and zest. Pour into
prepared tart shell. Bake for 30-35 mins, until just set but still
3. In the meantime, place sugar and ¹⁄3 cup of water in a small frying pan. Stir on low
heat, until sugar dissolves. Increase heat to medium and boil 3 mins,
without stirring, until syrupy. Add orange slices and simmer for 5 mins,
until oranges are soft. Set aside to cool.
4. Drain the orange slices and then arrange over tart and cut into wedges to serve.