150g plain flour
150g softened butter
75g icing sugar
zest 1/2 seville orange
blitz all this in a processor till it makes a soft shortbread type dough, chill then roll out between 2 sheets of cling film (a great tip!!) line a tart tin with it (chill again it allegedly stops it shrinking - pastry is not my strong suit and i never get it right!) prick the base, put greaseproof and baking beans over the pastry and bake blind for 8-12mins, remove greaseproof and beans and put back in oven for 3mins.
zest of 1 1/2 seville oranges
juice of 2 seville oranges and 1 lemon
180ml double cream
160g golden caster sugar
1 teasp vanilla extract
whisk all of the filling ingredients together in a jug, put the tart tin on a baking sheet in the oven and pour in the filling (this stops it spilling everywhere when you are trying to manoeuvre a full tin from the worktop to the oven!!) and bake for 20-25mins till softly set with a little wobble. cool, dust with icing sugar and scoff!!
perhaps i will try marmalade later this week.............