John Myers
Ingredients for 8 servings:
- 180 g flour
- 100 g butter
- 1 pinch of salt
- 50 g sugar
- 1 egg(s), including the yolk
- Pulses, for blind baking
- 80 g sugar
- 3 eggs
- 75 butter
- 1 orange(s), untreated
- 100 ml orange juice, freshly squeezed
- 50 ml orange liqueur (Cointreau)
- 500 g strawberries
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Knead the flour, soft fat, salt, sugar, and egg yolks, first with the dough hook of a hand mixer, then by hand, until you have a smooth dough. Cover and chill for 1 hour. Press the dough evenly into a greased 28 cm tart tin and prick the base several times with a fork. Line with baking paper and scatter the pulses on top. Bake blind in a preheated oven at 200 degrees Celsius for about 20 minutes. Remove the pulses and baking paper. For the orange cream, beat the sugar and eggs until frothy. Stir in the melted fat while continuing to beat. Squeeze the orange and stir a total of 150 ml of orange juice or a mixture of juice and liqueur into the cream. Pour the orange cream over the dough. Reduce the oven to 175 degrees Celsius. Bake the tart for another 30 minutes, until the cream is firm. Cover with baking paper for the last 10 minutes, if necessary. Let cool. Just before serving, top with sliced strawberries. Sprinkle with orange zest, if desired.
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