Go Back
–+ servings
seville orange tart decorated with blood oranges and hazelnuts.
Print Recipe
No ratings yet

Seville orange tart

A delicious creamy orange filling baked in a sweet hazelnut shortcrust pastry.
Prep Time30 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: British
Keyword: flan, Seville oranges, winter
Servings: 8
Author: Jacqueline Bellefontaine

Equipment

  • food processor
  • Rolling Pin
  • 23 cm (9in) tart tin
  • baking beans
  • baking parchment

Ingredients

for the pastry

  • 50 g (2oz) blanched hazelnuts
  • 175 g (6oz) plain flour (US = all purpose flour)
  • 2 tablespoon golden caster sugar
  • 100 g (3½oz) butter softened
  • 1 egg separated
  • 2 tablespoon water

for the filling

  • 4-5 Seville oranges
  • 5 large eggs
  • 225 g (8oz) golden caster sugar
  • 150 ml (¼pt) double cream heavy cream

to decorate, optional

  • 2-3 blood oranges peeled and sliced
  • few toasted chopped hazelnuts  (US = heavy cream)

Instructions

To make the pastry

  • Place 50g (2oz) hazelnuts in a food processor and blitz to finely chop. Add 175g (6oz) flour and blitz again until the nuts are finely ground. Add 2 tablespoons caster sugar.
  • Cut 100g (3½oz) butter into cubes and add to the processor, blitz until the mixture resembles fine breadcrumbs.
  • Add one egg yolk, and 2 tablespoon of water and blitz until the mixture comes together to form a dough , adding a little more water if required.
  • Roll out the pastry and use to line a 23cm (9in) tart pan. Prick the base of the pastry case with a fork and chill for 30 minutes.
  • Preheat the oven to 200℃ (180℃ fan)/400-f/gas mark 6. Line the pastry case with a sheet of baking parchment and fill with baking beans.
  • Place the tart pan on a baking sheet and bake for 10 minutes. Remove the parchment and beans and return to the oven for 10 minutes.

Meanwhile make the filling

  • Finely grate the zest from 3 of the oranges. Squeeze the juice from all 5 oranges until you have 175ml (6floz).
  • Beat 5 eggs and 225g (8oz) sugar together with a fork or balloon whisk until combined, then whisk in the orange juice, followed by 150ml (¼pt) cream. Strain the mixture through a sieve, then stir in the orange zest.
  • Reduce the oven temperature to 180℃ (160℃ fan)/350°F /gas mark 4. Remove the pastry case from the oven and brush with a thin layer of lightly beaten egg white. This will seal the case and prevent the mixture from leaking out.
  • Carefully pour the orange mixture into the cooked pastry case and return to the oven. Bake for 30 minutes or until the filling is set and just beginning to colour slightly.
  • Allow to cool and chill until required. Serve plain or if preferred decorate with orange slices and a sprinkling of chopped hazelnuts.

Video

Notes

Cook's Tips
  • You can also use regular shortcrust pastry if you do not have a food processor, or add ground almonds instead of hazelnuts.
  • It is a rich pastry and can be a bit tricky to roll out, so you find the pastry difficult to roll out, try rolling between two sheets of parchment or cling film.
  • You can then use this to help you lift the pastry into the tart case.
  • Use regular oranges or tangerines instead of the blood oranges to decorate or leave the tart plain.
  • If you can't find Seville oranges use a mixture of lemons and sweet oranges.
 
To Store:
  • Store in the refrigerator or in an airtight tin in a cool place for up to 4 days.
  • Not suitable for freezing.