Apple and orange tart

Ingredients

• 1 large orange, zested, juiced
• 180 g caster sugar
• 3 eggs, beaten
• 2 large Granny Smith apples, cored
• icing sugar, to dust
• double cream and candied orange peel (see Note), to serve

Pastry

• 125 g unsalted butter, softened
• 60 g caster sugar
• 250 g (1⅔ cups) plain flour
• 2 egg yolks

Resting time 1 hour and 30 minutes

You will need a 35 cm x 12 cm tart pan with removable base for this recipe.

Instructions

To make pastry, process butter with sugar in a food processor until pale. Pulse in the flour, then add the egg yolks and 1 tbsp iced water, pulsing until just combined. Scrape out of the machine, press into a ball and enclose in plastic wrap. Rest for about an hour in the fridge.

Roll out the pastry between 2 sheets of plastic wrap or baking paper and line a 35 cm x 12 cm tart pan or a 22 cm-diameter round pan with removable base. Rest for a further 30 minutes in the fridge.

Preheat oven to 220°C. Strain the orange juice and place in a bowl with the zest, sugar and eggs, mixing well. Grate the apples, squeezing to drain excess liquid, then stir apples into the orange mixture. Pour the filling into the pastry case and bake for 10 minutes, then reduce oven to 200°C and bake for a further 25 minutes or until set. Cool completely. Dust with icing sugar and serve at room temperature, perhaps with a dollop of cream and candied orange peel.

Note

• Candied orange peel is available from specialist food shops.

Photography Alan Benson.