Blood orange, date and cinnamon tart

Sydney Morning Herald

Tuesday August 25, 2009

Lynne Mullins

3 eggs, lightly beaten110g caster sugar150ml pouring creamFinely grated rind from 1 blood orangetsp ground cinnamonThick cream or ice-cream to serve225g plain flour125g unsalted butter, chopped2 tbsp icing sugar1 egg yolk100g ground almonds5 large fresh dates, pitted and halved2 blood oranges, segmented and drainedPreheat oven to 190C. For pastry, process flour, butter and icing sugar in a food processor until mixture resembles coarse breadcrumbs. Add egg yolk and two tablespoons cold water and process until mixture forms a ball. Remove, form into a disc and rest, covered, in fridge for 30 minutes. Roll pastry out on a lightly floured surface and line a 23-centimetre flan tin. Refrigerate 30 minutes. Line pastry with baking paper and fill with weights. Bake blind at 190C for 10 minutes. Remove paper and weights and bake a further 10 minutes. Cool. Sprinkle three tablespoons of ground almonds over the pastry shell and top with dates and orange segments. Combine eggs, remaining almonds, caster sugar, cream, orange rind and cinnamon and whisk until well combined. Pour mixture over oranges and dates and bake for 25-35 minutes or until golden and set. Serve with thick cream or ice-cream.Serves 6USING BLOOD ORANGESGrate rind from two blood oranges then segment the fruit. Add rind, segments and juice to couscous. Toss with baby spinach leaves, chopped red onion and a splash of extra-virgin olive oil. Serve topped with fresh pitted dates.Combine blood orange segments, sliced red radishes, shaved fennel and chopped green onion on a platter. Drizzle with orange juice and scatter with coarsely chopped mint and coriander.Mix equal quantities of balsamic vinegar and blood orange juice with a splash of olive oil, dollop of dijon mustard and crushed garlic. Serve with mesclun leaves.

© 2009 Sydney Morning Herald

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