Orange Tart

Name: Orange Tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Flour; 1 pinch Salt; 1 package Vanillin sugar; 100 g Sugar; 50 g ground almonds (without skin); 1 egg (size M); 125 g Butter; 4 Oranges (about 300 g each); 125 g Orange marmalade or apricot jam; 1 TABLESPOON flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; baking paper; 800 g dried peas

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Flour
1 pinch Salt
1 package Vanillin sugar
100 g Sugar
50 g ground almonds (without skin)
1 egg (size M)
125 g Butter
4 Oranges (about 300 g each)
125 g Orange marmalade or apricot jam
1 TABLESPOON flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
baking paper
800 g dried peas

Directions

1
For the base, put flour, salt, vanillin sugar, sugar, 25 g almonds, egg and butter in flakes in a mixing bowl. Work vigorously with the kneading hooks of the hand mixer. With cool hands quickly knead to a smooth dough. Roll out to a circle (approx. 31 cm Ø) on a floured work surface and carefully place in a well greased tart tin (28 cm Ø) sprinkled with flour with lift-off base. Carefully press down the edge of the dough. Prick the base several times with a fork.
2
Put in a cool place for about 30 minutes. Place baking paper on the dough base, sprinkle with peas and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for 20-25 minutes on the bottom shelf. In the meantime, peel oranges so that the white skin is completely removed. Cut oranges into slices and drain on kitchen paper. Pass the jam through a sieve. Remove the base from the oven, carefully lift out the baking paper and peas. Sprinkle the rest of the ground almonds evenly over the base. Fan the orange slices over the base. Spread with jam and sprinkle with flaked almonds. Bake on the middle shelf at the same temperature for another 12 minutes. Remove from the oven and let cool on a cake rack. Remove from the tin and dust with icing sugar.
3
Sprinkle the rest of the ground almonds evenly over the base. Fan the orange slices over the base. Spread with jam and sprinkle with flaked almonds. Bake on the middle shelf at the same temperature for another 12 minutes. Remove from the oven and let cool on a cake rack. Remove from the tin and dust with icing sugar. Decorate with lemon balm as desired. Serve with whipped cream mixed with crème fraîche
4
Waiting time approx. 15 minutes