Dough
250g/9 oz of flour
100g/3 ½oz of butter
100g/3 ½oz of icing sugar
Pinch of salt
2 eggs (size 4)

Almond Cream
50g of butter - cut into small pieces
50g of icing sugar
50g of chopped almonds
10g of flour
1 egg
10ml of rum

Crème Patissiere
1 egg yolk
25g of sugar
10g of flour
100ml of milk
1 vanilla pod

Syrup (1½ pint)
450g of sugar
390 ml of water
54g of glucose

Topping
2 oranges - sliced
apricot jam

METHOD

Dough
Put the flour on your work surface and make a dent in the middle. Using your fingers, rub the butter until soft and place in the dent in the middle.

Add the sugar and salt and mix well before adding the eggs. Mix well. Sprinkle a little flour every now and again to stop the dough from sticking to the surface. Knead the dough with your hand until smooth and roll into a ball before wrapping in greaseproof paper. Place in the fridge for a few hours.

Almond Cream
In a bowl, soften the butter with a spatula, add the icing sugar, almonds and flour and mix before adding the egg. Mix well - the mixture should be light. Finally, add the rum. Cover and refrigerate. You will need to take out of the fridge 30 minutes before using.

Crème Patissiere
In a bowl, whisk the egg yolk and approximately 1/3 of the sugar together until they are light in colour. Sieve the flour into the mixture and mix well.

In a saucepan, bring the milk, the remaining sugar and vanilla pod to the boil. Leave to cool for a little while before mixing with the egg yolk.

Syrup (1½ pint)
In a saucepan, bring all the ingredients to the boil for 3 minutes. Take the skin off the top if need be. Sieve the syrup and use once cold.

Tart
Heat the oven to 200'/Gas mark 7. Sprinkle a little flour on the table, roll the dough into a circular shape (approximately 3mm thick).

Grease a flan ring and sit on a baking sheet. Place the dough in the tin. With your fingers, pinch the sides of the dough to create a pattern. Place in the fridge to cool for approximately 20 minutes.

Mix together the almond cream and the crème Patissiere, spread over the dough. Cook in the oven for 30 minutes. When you take the tart out of the oven, leave to cool for a while.
Once it has cooled, transfer onto a wire rack.

Orange Popping
Using a cannelizing knife, cut 12 long strips, cutting from top to bottom. Cut the orange in half. Cut the orange into thin strips - approximately 2mm/½ thick. Place in a deep dish.

Boil the syrup and pour over the orange pieces ensuring that every piece has been covered. Cover with a piece of greaseproof paper. Leave to cool for 30 minutes.

Carefully separate the orange segments from the liquid. Place the orange in a circular shape starting from the outside in. Mix 6 tablespoons of the syrup juice with the jam, reduce over a high heat before pouring over the orange pieces.

Ensure that the tart isn't too cold before serving (room temperature is best).

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