Available from November to spring, oranges are rich in vitamin C and have many properties: diuretic, purifying and digestive. Are these "excuses" enough to convince you to put it in a dessert?
L'Orange it is the main fruit of winter: it ripens in November and is available until spring, and with its load of vitamins and antioxidants, it is a panacea for the body, tried at this time of year by colder temperatures. In all forms, it offers concrete help to strengthen the immune system and thus eliminate the risk of falling ill with fever and cold. If they are excellent eat like fruit after a meal or in a salad, or even juice for breakfast, why not use oranges also to prepare a tart to be consumed at any time of the day?
All the properties of oranges
That they are red or blonde, oranges are truly one of the richest fruits of antioxidants, which help to fight cellular aging, but also to strengthen the immune system and make us less vulnerable than many diseases. Two oranges a day provide the right amount of vitamin C necessary, while if we consume them raw, in salads together with other vegetables, they also have draining properties. The white skin immediately under the skin then, even if it has a slight bitter aftertaste, it helps the intestine in theabsorption of sugars and fats, while the citric acid of which they are rich stabilizes the ph and improves digestive abilities, also helping the metabolism.
Let's say we have one more excuse to put it in our desserts, quite right?
Orange tart: our recipe
Ingredients
For pasta
300 g 00 flour
160 g butter
1 egg and 1 yolk
1 pinch of salt
the rind of an untreated lemon
120 g brown sugar
For the filling
130 g brown sugar
80 g butter
50 g toasted and chopped hazelnuts
3 untreated oranges
4 eggs
Method
First prepare the shortcrust pastry: place flour on a pastry board, add sugar, lemon zest, salt and soft, chopped butter. Start kneading quickly, using only your fingertips. Add the yolk and the whole egg and finish working. When you have a homogeneous mixture, wrap it in a sheet of film and let it rest in the fridge for an hour. In the meantime, prepare the stuffed. In a bowl break the eggs, grate the zest of two oranges on top, add the granulated sugar and mix to prevent lumps. In a saucepan, melt the butter in a bain-marie and when it is warm, add it to the eggs and sugar. Also add the filtered juice of the 2 oranges. Remove the pasta from the fridge and with the help of a rolling pin spread it on a pastry board. Grease a 28 cm diameter cake tin, sprinkle it with flour and then spread the shortcrust pastry inside. Prick the bottom with the prongs of a fork, spread the chopped hazelnuts over it and then add the mixture of oranges and eggs. Level with a spatula, lower the edges of the cake forming a curb, clean and peel the third orange and cut it into thin slices and decorate the surface of the cake with them. bake at 180 ° for 25-30 minutes and when the cake is cooked, let it cool before cutting it.
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