- roll out the pastry and cut out discs to line 6 x 10cm tartlet tins
- cover and chill for about 20 minutes
- preheat the oven to 200C/Gas 6
- slice the oranges thinly and place the slices on kitchen paper for about 5 minutes
- spoon about 2 tablespoons of lemon curd on to the middle of each tartlet and add the flaked almonds
- top with 5 overlapping orange slices and place a cherry in the centre
- sprinkle with about ½ tablespoon of caster sugar and bake for 25-30 minutes, until the pastry is golden and the oranges are beginning to brown at the edges
- allow to stand in the tins for about 3 minutes
- remove from the tins, place a star aniseed in the centre of each one, sprinkle with some icing sugar and serve with crème fraiche and caramelised orange rind
- cut rinds into julienne strips and plunge into a pan of boiling water for 30 seconds
- drain and refresh under cold water and pat dry between paper towels
- place 60g caster sugar in a pan, add 4 tablespoons water and heat until sugar dissolves
- bring to the boil, add the rind and simmer until the water has evaporated and the strips have become tanslucent
- remove with a slotted spoon and let cool on greaseproof paper
Servings 0