Completed in1 hour 10 minutes plus cooling times
Per serving Energy: 267 kcal, carbohydrates: 32 g, protein: 3 g, fat: 12 g
250g flour (plus something to roll out)
50 g cornstarch
200g butter (cold; plus something to fat)
120 g of sugar
4thTbsp apricot jam
150ml white wine
4thEgg yolk (class M)
2Teaspoon powdered sugar
- Knead 250 g of flour, starch, 200 g of butter in small pieces, 80 g of sugar and 4 tablespoons of ice-cold water with the dough hook of the hand mixer to form a smooth dough, then shape into a flat piece. Wrap in foil and chill for 1 hour.
- Peel the oranges with a knife so that the white skin is completely removed. Cut out the fillets between the separating membranes, catching the juice and squeezing it out of the remains. Drain the fillets well on kitchen paper.
- Preheat the oven to 200 degrees (convection 180 degrees). Grease a tart form (26 cm Ø, preferably with a removable base). Roll out the dough on the lightly floured work surface to approx. 30 cm in diameter, roll it up with the help of the rolling pin and roll it over the pan again. Press the edge down, straighten it and prick the bottom several times with a fork.
- Brush the base with jam and cover with orange fillets. Bake in the hot oven on the lowest rack for 30-35 minutes. Let cool on a rack for 20 minutes.
- In the meantime, for the sauce, mix 100 ml orange juice, wine, 40 g sugar and egg yolks in a metal bowl. Beat over a hot, almost boiling water bath with a whisk until thick and creamy, the mixture must not boil. Remove the bowl from the water bath, place in a bowl with ice-cold water and beat until cold. Dust the tart with a little powdered sugar and serve with the sauce.