yesterday was burns nite and all over the land people were eating haggis. we were not, for a change. but we did make and enjoy this dundee tart which comes from Scottish Kitchen by sue lawrence. its called dundee tart as dundee is famous for its marmalade which is made from very tart seville oranges. If any one would like the recipe email us and we will happily post it.
OK request received... here's the recipe:
Dundee tart (serves 8)
200 ml Seville orange juice (about 4 Seville oranges), or pink grapefruit juice
200g golden caster sugar
5 large free-range eggs, beaten
200 ml double cream
For the pastry:
150 g plain flour, sifted
25g golden caster sugar
75g ground almonds
115g chilled butter, diced
1 large free-range egg
- To make the pastry place the flour, sugar, ground almonds and butter in a food processor and whiz briefly, then add the egg through the feeder tube while the machine is running. Bring the dough together with your hands, wrap in clingfilm and chill. Roll out to fit a buttered deep 24cm tart tin. Prick the base and chill well -- preferably overnight.
- Preheat the oven to 200C. Fill the tart tn with foil and baking beans and bake in the preheated oven for 15 minutes. Remove the foil and beans, continue to bake for 5 minutes and then remove and cool. Reduce the oven to 170C.
- For the filling, strain the juice into a bowl and beat in the sugar until dissolved. Push the beaten eggs through a sieve placed over the bowl containing the orange juice, add the cream and combine. Pour the mixture into a jug.
- To fill the tart, I f ind the easiest way is to place the tart case on a baking sheet in the oven and pull out the oven rack. Very slowly pour in the mixture and then carefully push the oven rack back in. Bake for about 40-45 minutes or until the filling is just firm: if you shake the tin it should still wobble a little in the middle.
- Allow the tart to cool, then remove it to a serving plate.