Almond And Orange Tart

INGREDIENTS

1 cup flour
1/4 tsp salt
1 tsp ground cinnamon
3 tblsp caster sugar
100 grams butter
3 tblsp iced water

Almond Filling

3 eggs
1/2 cup caster sugar
1/2 cup cream
3 * 70 gram packets ground almonds
1 tblsp finely grated orange rind
1/2 cup fresh orange juice
2 tblsp mixed peel
about 6 oranges

Praline

70 gram packet blanched almonds
1/2 cup sugar
1/4 cup water

If you’re looking for a decadent dessert to place on the brunch table

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METHOD

1.  Sift flour, salt, cinnamon and caster sugar into a bowl. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in sufficient water to form a stiff dough. Turn out on to a floured board and knead lightly until smooth.

2.  Roll out on a lightly floured board and use to line a 23cm loose-base tart tin. Fill with baking blind material. Rest for 20-30 minutes in the refrigerator.

3.  Bake at 200°C for 10 minutes. Remove baking blind material and cook for a further 6 to 7 minutes or until the base is cooked.

4.  Reduce oven temperature to 180°C. Pour almond filling into tart and cook for 25 minutes or until golden and set. Cool.

5.  Thickly peel the oranges, cutting off all the bitter white pith. Cut the orange into segments, discarding the membrane.

6.  Cover the tart with fresh orange segments and crushed praline.

Almond Filling

1.  In a bowl combine eggs, sugar, cream, ground almonds, orange rind, juice and mixed peel. Mix well.

Praline

1.  Bake the almonds on a baking tray at 180°C for 6-7 minutes or until just colouring. Cool thoroughly. Dissolve the sugar in water over a gently heat then bring to the boil. Boil rapidly until the sugar starts to caramelise then pour quickly over the toasted almonds. Leave until cold and set, then break into chunky pieces.