What a great quote from the fabulous Julia Child, a woman after my own heart. There’s nothing quite like a little bit of what you fancy for having survived the onslaught of crap that somehow manages to wrap itself around our legs and trips us up. You wake up with your mind buzzing, feeling so positive and full of energy, bursting with confidence and feeling ready to embrace all that life is going to bring your way. You run out of hot water halfway through your shower, you go to put on your favourite top, only to discover it’s shrunk in the wash and could easily fit a normal sized Barbie doll and then you trip over the dogs water in your haste to answer the postman’s knock on the front door , delivering your long awaited parcel from Etsy, only to discover the slip of paper shoved through the letterbox telling you that the parcel can’t be collected ’til the next day!
Whenever I experience levels of frustration like this, I turn to food. Not just the eating of it but the cooking part, it’s just so soothing, being in my own space and creating something lovely to share, hopefully, with someone you love. This is a recipe for blood orange tart, you could use lemons, but the season is so short for blood oranges it seems a shame not to make the most of it.
Blood Orange Tart
170g plain flour
11/2 tbs caster sugar
95g cold butter, cut into cubes
25g egg yolk, plus 1 large yolk for wash
150g Caster sugar
5 large eggs
4 blood oranges, juiced, and zest of 2
Juice of 1/2 a lemon
250ml double cream
icing sugar, for dusting
Tip the flour, caster sugar and a pinch of salt into a food processor and pulse to combine. 2 Add the butter and pulse until it resembles fine breadcrumbs. 3 Pour in the egg yolks with 2tbs of cold water and pulse again, it will start to come together. With your hands, bring together the crumbly mixture on a clean work surface, being quick so as not to overwork it.4 Form it into a flattish ball, wrap in cling-film and refrigerate it for at least one hour.5 Lightly dust the worktop with flour and roll the pastry out thinly and drape over a 20cm loose bottomed tart tin, pressing into the corners with your fingers. Lightly prick over the base with a fork and leave a little of the pastry overhanging the edge of the tin. Wrap any scraps of pastry into some cling film and keep for any holes or cracks that may appear after blind baking. 6 Chill the tart and leftover pastry in the fridge for another 30 minutes. Heat the oven to 180c (non-fan 200c). 7 Line the chilled tart case with greaseproof paper and fill with baking beans, dried beans or rice. Bake blind for 15-20 minutes. 8 Take the case out of the oven and leave the beans and paper inside for a further 10 minutes, then remove.9 Egg wash the tart base and return to the oven for a further 10 minutes. Once the tart is crisp and golden, remove it from the oven and reduce the temperature to 120c.
To make the filling,1 whisk the sugar and eggs in a large bowl, add the juices and zest, then stir through the cream and mix thoroughly until combined.2 Pull out the bottom shelf of the oven and place the cooked tart case on it. Make sure that the tart is level, then pour in the the filling mixture until it reaches the top of the case. Gently slide the shelf back into the oven and bake for 40 minutes or until it is just set. 3 Set aside for at least 2 hours, then carefully trim off any excess pastry around the rim with a sharp knife before slicing and serving with a dusting of icing sugar and perhaps some blood orange segments on the side.