Crostata con arance
Orange tart
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- 220 g (8oz) all purpose flour plus more for dusting
- 80 g (3oz) potato starch
- 240 g ( 8 1/2oz) sugar
- 120 g (4 1/3oz) unsalted butter
- 4 eggs
- 2 tablespoons Cointreau
- 3 organic oranges
- 250 ml (8 fl oz - 1 C) low-fat milk
- 1/2 teaspoon vanilla powder
- 60 g (2 oz) pure chocolate (semi-sweet chocolate)
- 2 teaspoons cinnamon
- Salt
- Time:
preparation: 60 minutes
cooking: 60 minutes - Difficulty:
difficult recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
We usually make this cake in cold months from december to april when there are fresh oranges, full of juice.
Begin with the short pastry.
Let the butter soften at room temperature and then cut it into pieces.
Beat two eggs.
Sift the potato starch, 170 g (6 oz) of flour and 100 g (3 1/2 oz) of sugar over a working surface. Make a hole in the centre and add the liqueur, butter pieces, beaten eggs, 1 teaspoon of cinnamon and a pinch of salt. With your fingers work the flour with the fat and the other ingredients until the mixture forms coarse crumbs. At this
point knead very well and quickly until the mixture becomes homogeneous. Gather the dough into a rough ball and put on to a sheet of cling film. Let it rest for about 30 minutes in a cool place
Meanwhile prepare the pastry cream. You should use a little saucepan to be put in a bain-marie finally.
Warm up the milk. Wash an orange and pat it dry with absorbent kitchen paper. Grate its peel. Put the peel aside and squeeze half of the orange.
Beat the remaining two eggs together with 140 g (5 oz) of sugar. Beat eggs and sugar for a long time until you have a frothy mixture. Add 35 g (1 1/4 oz) of the all-purpose flour, with a strainer, very gently in order to avoid your mixture collapse and stir with a whisk continuously. Put saucepan in a bain-marie. Begin adding hot milk and orange juice very slowly, stirring continuously with a wooden spoon or a whisk. Your cream has to thicken but you have to avoid it boils. So you have to take away from the flame as soon as you see it begins boiling. At this point add the orange peel and vanilla powder.
Let the pastry cream cool, stirring now and then.
Remove the peel from the remaining two oranges. Cut them
crossways into slices. Put the slices in a little saucepan and cover them with cold water. Bring to the boil and cook the orange slices for a minute. Remove the orange slices from the boiling water with a skimming ladle. Put them on a plate and let them cool. Then pat dry the orange slices with absorbent kitchen paper.
Preheat oven to 170°C (325°F). Grease a 26 cm (10in) round deep baking pan
(with a removable bottom) with a piece of butter. Sprinkle it with a tablespoon of flour.
Roll out the tart dough (short pastry) on the lightly floured surface. Line the bottom and sides of the pan with the short pastry. Prick the bottom of the tart with a fork and arrange the orange slices. Sprinkle them with a pinch of the remaining cinnamon powder. Fill the tart with the pastry cream. Level the surface with a knife and sprinkle with the remaining cinnamon powder.
Bake for about 45 minutes or until the short pastry is golden.
Let the orange tart cool and then make the chocolate decoration.
Put half a glass of water into a little saucepan together with a tablespoon of sugar. Bring to the boil and keep on cooking until water is half reduced. So you have a syrup. Cut the chocolate into pieces and put them in the syrup together with a teaspoon of butter. Put the saucepan in a bain-marie and let the chocolate melt stirring continuously. You will have an homogeneous cream. Garnish the surface of the tart with this chocolate cream helping yourself with an icing syringe or a spoon. Look at the photo for more details.
Note
- - This orange tart is a typical recipe from Sicily. We modified the original recipe that is too rich in sugar and butter.
- - You can prepare this orange tart in advance. You can preserve it for 2-3 days.
- - You can consult another tart filled with oranges and chocolate cream. It's different and quicker but tasty.
What's the right wine ?
Our suggestion is: serve a liqueur such as an orange-flavoured liqueur (arancino or limoncello) after eating this cake
The author Loretta Sebastiani lives in Italy (IT)
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