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    Tarta De Naranjas Y Romero Quemada - Burnt Orange

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    Tarta De Naranjas Y Romero Quemada - Burnt Orange

    Serves: 6 - 8


    • Base
    • 80g icing sugar
    • 240g plain flour
    • 160g unsalted butter, at room temperature
    • A few drops of lemon juice
    • Filling (crema pastelera)
    • 80g icing sugar
    • 80g plain flour
    • 500ml milk
    • 2 sprigs rosemary
    • 8 egg yolks
    • Topping
    • 2 sprigs rosemary
    • 12 large oranges
    • 110g white sugar


    1. To make the base, mix the sugar and flour and the butter. Knead the dough with the lemon juice. Roll to approx 5mm thickness and place on a baking tray. Bake blind for 15 minutes at 200°C/gas mark 6.
    2. To make the filling, bring the milk to the boil along with the rosemary and remove from the heat. Whisk the egg yolk with the sugar and add the flour quickly. Add to the milk and return to the boil, stirring all the time. Once thickened, remove from the heat and allow to cool while you prepare the topping.
    3. Peel and halve the oranges. Place on a baking tray. Sprinkle with sugar and rosemary and place under a hot grill for 5 minutes or until caramelised.
    4. Place the filling (to about 5mm thickness) on top of the pastry base and arrange the caramelised oranges generously on top. Chill and serve in slices with crème fraîche or ice cream.

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