Summary

Ingredients

For the dough:

• 180 g flour
• 100 g butter
• 1 pinch (s) salt
• 50 g powdered suar
• 3 tablespoon water, cold
• Flour for rolling
• Legumes, for blind baking

For covering:

• 125 g suar
• 5 egg (s)
• 100 g butter
• 3 orange (s), organic
• 1 lemon (s), organic
• Powdered sugar, for dusting

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Instructions

1. Dough:
2. Knead the ingredients with 2-3 tablespoons of cold water to form a smooth shortcrust pastry. Wrap in foil and put in the fridge for an hour. Then roll out on a little flour and place in a buttered 24 cm tart pan. The edge should be about 2 cm high. (A springform pan also works if it is tight.) Cover the dough with baking paper, weigh down with legumes and prebake in the oven preheated to 200 degrees top / bottom heat for about 15-20 minutes.
3. Reduce the oven temperature to 175 degrees.
4. Covering:
5. Rinse the oranges and lemons, dry them and, depending on the taste of 1-3 oranges, peel off the peel in thin strips with the zester. Then squeeze out all oranges and the lemon and measure 1/4 l of juice.
6. Melt the butter. Mix eggs and sugar until foamy, add juice and butter, stir a little.
7. Pour the mixture onto the dough base, then bake for about 30 minutes at 175 degrees.
8. Before serving, dust with a little icing sugar and sprinkle with the orange zest.
9. Tastes warm or cold. Makes 8 pieces.
10. What I like about this recipe is that the ingredients are often already in the house and that it is very simple. It also works without adding crème fraîche, cream or sour cream. The preparation can be done one at a time in a bowl and is easy. If it has to go very quickly, the shortcrust pastry can be bought ready-made.