Clements Tart
In Britain, the name St Clements signifies the combination of oranges and lemons, after the old nursery rhyme 'Oranges and Lemons'. Here, they harmonize beautifully to make a welcomely refreshing tart. If your oven tends to be on the hot side, reduce the temperature further when cooking the filling, otherwise it may bubble over or colour too quickly.
INGREDIENTS:
PATE SUCREE MADE WITH
125 G/4 OZ FLOUR, 70 G/21/2 OZ
BUTTER, 2 EGG YOLKS AND
25 G/1 OZ. CASTER SUGAR
1 EGG WHITE, LIGHTLY BEATEN
3 EGGS, SIZE 3
1 EGG YOLK, SIZE 3
175 G/6 oz CASTER SUGAR
FINELY GRATED RIND AND STRAINED JUICE OF 2 ORANGES AND 1 LEMON
150 ML/5 FL OZ CREME FRAICHE
OR DOUBLE CREAM
DECORATION:
1 THIN SKINNED LEMON
SMALL ORANGE
175 GIG OZ CASTER SUGAR
115 ML/4 FL. OZ WATER
DIRECTIONS:
For the decoration, pare the rind very thinly from half of the orange and half of the lemon using a potato peeler, making sure that none of the white pith is included. Cut the rind into very fine shreds, then blanch three times, using fresh water each time and rinsing well after each blanching. Drain. Gently heat 70 g/21/2 oz of the sugar in the water, stirring with a wooden spoon, until the sugar has dissolved, then bring to the boil without stirring. Add the orange and lemon shreds and simmer very gently until they are tender and translucent. Remove from the syrup and leave to drain on a wire rack.
Meanwhile, peel the lemon and the orange, making sure that all the pith has been removed, then divide into segments. Gently heat the remaining sugar in 200 in1/7 oz water, stirring with a wooden spoon, until the sugar has dissolved, then bring to the boil without stirring. Reduce the heat so the syrup barely simmers, then lower in the orange and lemon segments using a slotted spoon and cook gently for about 3-4 minutes. Lift from the syrup using a slotted spoon and leave to drain on a wire rack placed over a tray.
Butter a deep 20 cif1/8 inch flan tin. On a lightly floured surface, roll out the pastry and use to line the tin. Prick the base, cover and chill for 30 minutes.
Set the oven to 200°C/400°F/Gas 6.
Bake the pastry case blind (see page 95) for 10 minutes. Remove the paper and beans, brush the base of the tart with beaten egg white, then leave the pastry case to cool to room temperature.
Lower the oven temperature to 150°C/300°F/Gas 2.
Blend the eggs and egg yolk with the sugar until it has dissolved, then beat in the fruit juices and rinds and the creme fraiche or cream. With the tart shell still in the flan ring and on a baking tray, pour in most of the filling. Carefully place the baking tray on an oven shelf and spoon in the remaining filling. Slide the oven shelf into position and bake for about 25-30 minutes until the filling is just set (test it by shaking it gently). Leave to stand for several minutes before transferring to a wire rack to cool. Decorate the tart with the orange and lemon segments and shreds.
