January is the month we hit ‘peak orange’ when the harvest of these citrus-packed fruits begins across southern Europe.
This year has seen a bumper harvest of ‘naranjos’ or Seville oranges – the iconic fruit of southern Spain.
Marmalade – that quintessentially English delicacy – is what we usually associate with Seville’s finest, but the orange harvest also serves as a reminder of sunnier times ahead, when we can look forward to enjoying al fresco lunches in a delightful Andalucian plaza as spring returns to the Med and the orange blossom is everywhere.
This dish takes us beyond Marmalade to a wonderfully zingy yet surprisingly delicate dessert – think classic tarte au citron – but with more natural sweetness and a dash of Spanish passion. Salud!
Ingredients
Sweet pastry shortcrust pastry case
For the Filling
- 3 Seville oranges, zest and juice
- 3 eggs
- 110g caster sugar
- 300ml double cream
Method
- You will need a 25cm x 4cm tart tin.
- Line the tart tin with pastry and bake it blind in your ESSE at 180C (vent open) for about 25 minutes.
- Place the zest and juice of the oranges in a bowl with the eggs and the sugar.
- Mix together and then add the cream.
- Lower the oven or use the bottom oven set at 150C (vent closed) and carefully pour into the baked pastry case.
- Bake in the oven for about 25 – 30 minutes until the filling is set.
Recipe by Philippa Vine, Bluebell Farmhouse Kitchen.
