Moro’s Seville Orange Tart

The Moro Cookbooks have been on my favourites list for many years now. You can tell this by the multitude of food stains on the nice cream colour of the first book. They are full of interesting and unusual Middle-Eastern, Spanish and North African recipes that you really won’t see elsewhere. So when I finally got to go a chance to go to Moro in Clerkenwell two weeks ago, I jumped at it. Generously portioned, exquisite mains left me unable to muster the strength for dessert, but my dining companion, whose slim figure hides an astounding appetite, managed to struggle this down and I had  a taste. It was fantastic. It is basically a Tart Au Citron, but using bitter Seville oranges instead of the usual lemon. Seville oranges are the ones you make marmalade out of, and are in season in December and January. If you ever get a chance to visit Seville during this time, you will literally see them on every tree. The cathedral even has an orange grove at the side, which is stunningly beautiful. This recipe was a tad complicated, but definitely worth the effort. I addied on some candied orange peel for decoration, but this isn’t strictly necessary. Serves 6.


Ingredients:

  • Pastry
  • 140g plain flour
  • 30g icing sugar
  • 75g chilled butter, cut into small pieces
  • 1 egg yolk
  • Filling
  • 140g caster sugar
  • 170ml Seville orange juice (approx. 6-7 oranges)
  • 170g unsalted butter
  • 4 egg yolks
  • 2 eggs
  • 1 tablespoon grated orange zest
  • Candied Peel
  • peel of one orange
  • 35g sugar
  • orange juice

Method

  • To make the pastry first sift the flour and icing sugar together.
  • Add the butter and mix in a food processor until you have a fine breadcrumb texture.
  • Add the egg yolk and mix until the ingredients come together (you might have to carefully add a small amount of water or milk for this to happen, I certainly did, do it tablespoon by tablespoon).
  • Shape into a ball, flatten and refrigerate for at least 1 hour (i did it overnight and it was fine).
  • Here my experience differed a bit from the recipe. They said to grate the pastry, as it would be quite solid, and press into a 24cm tart tin (preferably one with a loose bottom). Mine was soft enough to role out and line the tin with. It should be 3-5mm of thickness. Each to their own. My advice would be to not trim the pastry until
  • Leave it to rest in the fridge for 30 minutes.
  • Bake the shell on a preheated baking tray in the over at 220°c for 10-15 minutes until light brown.
  • Cool in the tin on a wire rack.
  • Meanwhile, to make the curd, cook all the ingredients slowly and over a low heat in a saucepan for approximately 20 minutes. Here, I ran into a problem. Despite the low heat, the egg whites managed to cook faster than the other ingredients, and appeared in fried rice esque lumps in the mixture. I sieved them out, returned the mixture to a new saucepan and continued. It thickened fine and worked out perfectly.
  • It does take a while to thicken, give it time.
  • Once thickened, spread the curd into the prebaked tart shell and bake at 240°c for 10 minutes on the top shelf until it starts to colour.
  • Cool on a rack.
  • To make the candied peel, julienne (very finely slice) the peel.
  • Cook in a pan with a 100ml mix of orange juice and water (whatever proportions you have to hand are fine, it doesn’t even have to be juice from Seville oranges) and the sugar for 15-20 minutes until the liquid is reduced by 1/3 to a syrupy consistency.
  • Serve in slices with cream or creme fraiche and the candied peel and syrup on top.

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2 thoughts on “Moro’s Seville Orange Tart

  1. This looks just wonderful. I usually make lemon tarts, but adore oranges. Could you make this with blood oranges? Takes it further in the exotic direction. Will have to attempt soon:) Thanks much!

  2. Pingback: Sevilles — Cornucopia Cooks

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