This is an adaptation from a recipe from
Sieve flour and sugar into a bowl, rub in the butter until mixture resembles breadcrumbs. Use your hands lightly. Beat the egg and add chilled water, sprinkle over dough and work in lightly with your fingertips. Leave the dough in a refrigerator for half an hour.
Grate all the peel from the oranges and lemon. Squeeze the juice from the oranges and lemon, mix with the grated peel. Beat the egg yolks with
Line a round baking tin with the pastry and pour in the mixture. Bake for 40 minutes at
© 1993 Ann and Franco Taruschio. All rights reserved.