USING SEASONAL PRODUCE - ORANGE ALMOND TART

ORANGE ALMOND TART

Afternoon tea treat or a smart finale to a rich dinner. Serves 6.

1 ½ sheets sweet short-crust pastry

100g butter softened

100g caster sugar

2 eggs, beaten, at room temperature

10g flour

100g ground almonds

1 tab grated orange zest

1 teasp vanilla essence

Preheat the oven to 180 degrees C.  Line a tart tine with 1 sheet of pastry.  Cover with baking paper, add rice or beans, then blind bake until light golden brown – takes about 20 minutes.  Remove the rice/beans and paper, then return to the oven for 5 more minutes to crisp up the base.  Beat the butter and sugar together until pale.  Add beaten eggs and flour.  Fold in almonds, orange zest and vanilla essence.  Pour mixture into the tart case to about 1cm from the top.  Slice the ½ sheet of pastry into 1cm strips and arrange in a lattice on top.  Bake until golden brown and set. Cool slightly before serving.

Recipe courtesy NZ Gardener magazine.