Citrus & Pine Nut Tart
You will need:
- 1 x AGA Portmeirion baking tray
For the Pastry:
- 175g (6 oz) butter, straight from the ‘fridge
- 350g (12 oz) plain flour
- 25g (1 oz) icing sugar
- 2 egg yolks
- Water to mix
For the fillng:
- 150g (5½ oz) butter, softened
- 150g (5½ oz) caster sugar
- 150g (5½ oz) ground almonds
- Rind of 1 lemon grated
- 2 medium free range eggs
- 6 tbsp marmalade
For the topping:
- 8 glacé orange slices
- 25g (1 oz) pine nuts
Make the pastry by rubbing the butter into the flour and icing sugar, continue until the mixture resembles breadcrumbs. Add the egg yolks and enough water to form a ball. Roll out on a lightly floured surface to fit the baking tray, if you have any left-over pastry (it depends how thick or thin you like the crust) use it for a few open top mince pies. Place the pastry lined baking tray in the ‘fridge.
For the filling, beat the butter with the sugar and stir in the ground almonds, grated lemon zest and the eggs. Spread the marmalade over the pastry base and top with the almond mixture, level the top. Place the glacé orange slices over the top and sprinkle with the pine nuts.
2, 3, 4 and 5 oven AGA: Bake on the floor of the Roasting Oven for about 20 minutes until golden, with the cold plain shelf set on the second runners down. Turn the baking tray once after 15 minutes.
(AGA City60 owners use the floor grid).
Serve warm or cold with cream or crème fraiche.
To make in advance - line the baking tray with the pastry and make up the almond mixture. Place both in the refrigerator separately then spread on marmalade and topping when ready to bake. Alternatively make up the tart and cook it then keep in the refrigerator and warm through in the Simmering Oven.
by Dawn Roads