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Yields6 Servings

 1 x 400g puff pastry
 5 oranges, peeled and the pith removed
 3 rounded tablespoons lemon curd
 3 level tablespoons caster sugar
 Crème fraiche to serve

Cut 10cm discs of puff pastry and use to line tartlet cases; cover and chill for 30 minutes


Preheat the oven to 200C/Gas6; slice the oranges thinly and place the slices on kitchen paper for 5-10 minutes; spoon lemon curd on to the middle of each puff pastry disc then top each one with 3 oranges slices; lightly sprinkle with the sugar and bake for 25-30 minutes until the pastry is golden and the oranges are beginning to brown at the edges; serve immediately with crème fraiche

Nutrition Facts

Servings 0