Here is something lovely to serve either instead of mince pies or simply as a pudding. Like mince pies, it goes beautifully with brandy butter. As with mince pies also the tart can be made well in advance, frozen and then re-heated before serving.
Lightly butter a
Cut the oranges into quarters and pick out any pips. Cut the half lemon in half and again extract any pips. Put the orange and lemon pieces into a food processor with the cream, the egg, the caster sugar and the ground cloves. Whizz through thoroughly to a mush. Then briefly whizz in the ground almonds. Heat the oven to Gas Mark 4/350°F/180°C. Spread the fairly thick filling mixture evenly into the chilled pastry case. Carefully lay lines of blanched almonds fanning out from the centre of the tart in a fairly close ‘starburst’ pattern. Bake in the centre of the oven for 35-40 minutes until browned and evenly risen, turning the tart round once or twice so that the pastry edges brown evenly.
Leave the tart in the tin for 8-10 minutes; then push it out and slide it carefully off the base of the tin on to a serving plate. Serve warm with cream or brandy butter. Sift some icing sugar over the top for a festive appearance.
© 1978 Josceline Dimbleby. All rights reserved.