An updated post – with improved photographs. Originally blogged in April 2007 (the recipe was from the May issue of Delicious Magazine) this is a Ricotta and Orange Tart. An Italian dish apparently, the theme for that months Delicious being Italy so unsurprising. The reason for re-making? The purchase of a jar of ‘La Vieja Fabrica’ Seville Orange Marmalade specially prepared from a 170-year old recipe that retains the “consistency, aroma and flavour of the fruit” that provides a “genuine homemade taste”. It’s quite nice…Made as per the instructions, including the pasty, the bobbley bits are pine nuts in case you were worried about my mixing skills. Don’t skip the Orange Flower Water though, its an expensive ingredient, but added a superb flavour dimension to the tart.
A wonderful orange flavoured dessert, worth the trouble to make your own pastry.
200g plain flour
50g icing sugar plus extra for dusting
100g unsalted butter chilled and cubed
Grated zest of 1 orange, plus 3 tbsp orange juice
2 eggs, plus 1 egg yolk
55g caster sugar
1 tbsp orange flower water
140g good orange marmalade
30g pine nuts
Pastry – mix the flour, icing sugar, cubes of butter and half the orange zest. Add the egg yolk and orange juice and mix until it comes together. Wrap in cling film and chill for 30 minutes.
Roll the pastry out on a lightly floured work surface and use to line a deep, loose-bottomed tin. They suggest a 35cm x 11cm fluted tart tin, mine is round. Chill for 15 minutes.
Preheat the oven to 180°C/fan160°C/gas 4. Line the tart with baking paper and baking beans and bake blind for 10 minutes. Remove paper and beans and bake for a further 5 minutes, until crisp and golden. Cool slightly.
Mix the ricotta, caster sugar and orange water, remaining eggs and orange zest. Spread the bottom of the tart with marmalade then top with the the filling. Sprinkle with the nuts. Bake for 20 minutes, until lightly set. Cool slightly and remove from the tin. Dust with icing sugar and serve warm. (Although I actually like it cold the following day).