French orange tart

Ingredients for 1 servings:

• 180 g flour
• 100 g butter
• 1 pinch of salt
• 50 g powdered sugar
• 3 tbsp water, cold
• Flour, for rolling out
• Pulses, for blind baking
• 125 g sugar
• 5 eggs
• 100 g butter
• 3 oranges, organic
• 1 lemon(s), organic
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Dough: Knead the ingredients with 2-3 tablespoons of cold water to form a smooth shortcrust pastry. Wrap in foil and chill for one hour. Then roll out on a lightly floured surface and place in a buttered 24 cm tart pan. The edges should be about 2 cm high. (A springform pan will also work if it’s airtight.) Cover the dough with baking paper, weigh it down with pulses, and bake in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) for about 15-20 minutes. Reduce the oven temperature to 175 degrees Celsius (350 degrees Fahrenheit). Topping: Rinse and dry the oranges and lemons, then zest 1-3 oranges in thin strips using a zester, depending on your taste. Then juice all the oranges and the lemon and measure out 1/4 liter of juice. Melt the butter. Beat the eggs and sugar until frothy, add the juice and butter, and mix slightly. Pour the mixture onto the pastry case, then bake for about 30 minutes at 175 degrees Celsius. Dust with powdered sugar and sprinkle with orange zest before serving. Delicious warm or cold. Makes 8 slices. What I like about this recipe is that you often already have the ingredients at home and that it’s very simple. It doesn’t even require the addition of crème fraîche, cream, or sour cream. It’s easy to prepare in one bowl, one at a time. If you’re in a hurry, you can buy the shortcrust pastry ready-made.