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These little tarts are so moreish. The flavours combine to create a not-too-sweet pastry that can be savoured any time of the day. They are perfect for a dinner-party dessert or warm from the oven for a teatime treat.

+ Ingredients

FOR THE PASTRY
225g plain flour, plus extra for dusting
Pinch of salt
65g icing sugar
125g chilled butter, cut into small pieces finely grated zest of ½ large orange
1 large egg yolk
4 teaspoons orange juice
FOR THE FILLING:
175g butter, softened
175g caster sugar
Finely grated zest of 2 small oranges
2 large free-range eggs
40g self-raising flour
175g ground almonds
75g pine nuts, toasted
40g chopped mixed peel, plus extra to decorate

4 tablespoons shredless marmalade, to glaze

+ Method

For the pastry, sift the flour, salt and icing sugar into a food processor. Add the butter and orange zest and process briefly until the mixture
resembles fine breadcrumbs. Beat the egg yolk briefly with the orange juice.

Tip the crumbed mixture into a bowl, stir in the egg yolk and orange mixture and bring the dough together into a ball. Turn out onto a lightly
floured surface and knead briefly until smooth. Chill for 15 minutes, then remove from the fridge and, if making individual tartlets, cut into 8 even-sized pieces.

Thinly roll out the pastry and use to line either 8 lightly buttered 10cm tartlet cases with sides 4cm deep or loose-based 23cm tart tin with sides 4cm deep. Refrigerate for 20 minutes
.
Put a baking sheet on the middle shelf of the oven and preheat it to 200°C /gas mark 6. Line the pastry case(s) with foil and a thin layer of
baking beans and bake for 15 minutes. Remove the foil and beans and bake for a further 3 minutes or until the pastry is crisp and golden brown.

Remove from the oven and set aside. Reduce the oven temperature to 170°C /gas mark 3. For the filling, beat the butter, sugar and orange
zest together in a bowl until light and fluffy. Gradually beat in the eggs, adding the flour with the final addition. Fold in the ground almonds, pine nuts and chopped mixed peel. Spoon the mixture into the pastry case(s) and smooth over the tops.

Bake in the centre of the oven for 25“30 minutes for the individual tarts, or 35“40 minutes for the large tart, until puffed up and golden and a skewer, inserted into the centre, comes away clean. Remove the tart(s) from the oven and allow to cool for 10 minutes.

Meanwhile, warm the marmalade with 2 teaspoons water in a small pan. Brush the tart(s) generously with the marmalade, scatter with a little extra chopped mixed peel and serve warm or cold.

Makes 8 individual tartlets or 1 x 23cm tart.