ORANGE AND LEMON TARTLETS

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
1

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
2

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