Yields6 Servings
 400 g short crust or puff pastry
 6 orange peeled and pith removed, reserve the rind
 410 g Lemon curd (1 jar)
 100 g flaked almonds
 3 tbsp caster sugar
 6 star aniseed or maraschino cherries
 60 g caster sugar
 3 tbsp water

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

To caramelise the 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 translucent
remove with a slotted spoon and let cool on greaseproof paper

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