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Rich Seville Orange Tart

(Serves six to eight)
Ingredients for the Pastry
Four oz(100g)butter,hard from the refrigerator, cut in pieces
Five oz(150g) flour
One oz(25g) icing sugar

If you have a food processor, put all the ingredients for the pastry into the bowl and process until the mixture is like fine breadcrumbs.
If you are making the pastry by hand, put the flour and icing sugar together in a bowl. Rub in the butter with your fingertips until you have a crumb-like mixture. Pat the mixture around the sides and bottom of an 8 inch(20cm) flan dish. Put the flan in the refrigerator for at least half an hour. Bake in moderate oven - 350F(180C)(Gas Mark 4)(bottom right oven in a 4 door Aga) - for about 20 minutes, or until the pastry is golden brown.

For the filling
grated rind and juice of 4 Seville oranges
Four large eggs
Four oz(100g) butter
Ten oz(300g) caster sugar
For the filling, put the Seville orange rinds in a large bowl. Beat the eggs in a jug. Add the butter and sugar to the orange rind. Sieve in the beaten eggs. Mix all together and rest the bowl over a saucepan of simmering water. Stir until the butter has melted and the sugar dissolved, then take the bowl off the heat. Stir the orange juice into the buttery mixture. Don't be tempted to add the juice along with the rind at the previous stage - it just doesn't work.

Pour the mixture of butter, sugar, eggs, orange rind and juice into the baked flan case, and carefully put the flan back in the oven. Bake at 350F(180C)(Gas Mark 4)(bottom right oven in a 4 door Aga) for fifteen minutes, or until the filling is just set to touch. Take out of the oven and serve either warm or cool.
(recipe courtesy of
Claire Macdonald of Macdonald)

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