Introduction :

Seville oranges have just arrived in the shops but will only be here for a few weeks, so don't miss the opportunity to make this truly delicious tart. The sweet but tart combination is irresistable. The texture is sublime. Whilst they are here, I think it's worth buying a few extra oranges and freezing the zest and juice in small containers thereby extending your Seville orange tart season for a few weeks longer! If time is short, use ready-made pastry or buy a good quality ready prepared pastry case or even small individual ones. Choose carefully as some of these are made with pastry which is a bit on the thick side.

Method :

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Grate the zest, halve and squeeze the oranges and put the juice into a measuring jug together with the zest.
3. Add the eggs, sugar and cream, whisk everything together well and pour into the pastry case.
4. Bake for about 20 minutes, until barely set and still trembling a little in the middle.
5. Serve either warm or cold with some crème fraiche.