Recipe: Orange & Cinnamon Tart
A warm, zesty dessert that your dinner party will eat in one go.
Words: Lucy Corry Styling & Photo: Carolyn Robertson
Make this in advance and store in an airtight container in the fridge. Allow to come to room temperature before serving.
For the base:
½ cup icing sugar
1 teaspoon ground cinnamon
1 cup flour
For the topping:
finely grated zest of 2 oranges
½ cup freshly squeezed orange juice
1½ cups caster sugar
2 tablespoons plain flour
¼ teaspoon baking powder
Greek-style yoghurt, whipped cream or vanilla ice cream
Heat the oven to 180°C. Grease a loose-bottomed rectangular tart tin (measuring 13cm x 35cm), or a standard slice tin and set aside.
Put all the base ingredients in a food processor. Add a pinch of salt and whiz until crumbly (it should clump together when pressed).
Press this mixture evenly into the prepared tin.
Set the tin on a larger baking tray and put it in the preheated oven. Bake for 15 to 20 minutes until it’s evenly golden and feels dry to touch.
While the base is cooking, prepare the topping. Put all the ingredients in the food processor (no need to wash it out beforehand) and briefly whiz until combined. Decant into a jug.
When the base is cooked, gently slide out the tray and pour the topping over the base (leaving it in the oven reduces the risk of spills). Slide the tray gently back into the oven and bake for 25 minutes until set (it’s okay to have a slight wobble in the middle).
Remove from the oven and allow to cool for at least 15 minutes (or longer) before serving with yoghurt, whipped cream or vanilla ice cream.