Caramelized Orange Tart


I first made this upside-down tart using the typically Moroccan flavourings of honey and cinnamon after a holiday in southern Morocco, where the scent of orange blossom and the taste of fresh orange juice had dominated our days. Serve the tart warm with cream, fromage frais or Greek yogurt.


For the Pastry

  • 175 g (6 oz) plain flour
  • 75 g (3 oz) caster sugar
  • ½ teaspoon salt
  • 75 g (3 oz) butter, just melted
  • 1 egg, beaten

For the Filling

  • 40 g ( oz) butter
  • 4 good tablespoons honey
  • 2 teaspoons ground cinnamon
  • 5—6 small seedless oranges


To make the pastry, sift the flour, caster sugar and salt into a bowl. Stir in the melted butter using a wooden spoon, then thoroughly mix in the beaten egg until the dough is smooth. Press the dough into a ball, cover with clingfilm and leave to chill in the refrigerator for at least 1 hour.

To prepare the orange filling, melt the butter and honey gently in a saucepan, then stir in the cinnamon. Pour the mixture over the bottom of a 25 cm (l0in) flan dish (the fluted ones turn out nicely). Slice the unpeeled oranges across as thinly as possible. First lay a pattern of orange slices on the base of the dish on top of the butter and honey mixture, then add the remaining slices on top in over lapping circles.

Roll out the pastry on a floured surface to a little larger than the size of the flan dish. Roll the pastry back over the rolling pin and lift it on to the dish. (If the pastry breaks, just press it together again — it won’t show.) Press the edges firmly down within the flan dish and pierce 2 or 3 holes in the pastry.

Bake the tart in the centre of a preheated oven, 200°C, 400°F, Gas Mark 6 for 25 minutes, then reduce the oven temperature to 160°C, 325°F, Gas Mark 3 and cook for another 1¾-2 hours — the pastry will turn a rich dark brown. Remove the tart from the oven and leave to stand for 5—10 minutes before inverting on to a large serving plate.