caraway and blood orange tart
- ¼ cup (30g) almond meal (ground almonds)
- 1.5kg blood oranges, peeled and thinly sliced
- ½ cup (110g) white (granulated) sugar
- 1 egg, lightly beaten
- ¼ teaspoon caraway seeds
- 1½ cups (225g) plain (all-purpose) flour
- ¼ cup (55g) caster (superfine) sugar
- 60g cold unsalted butter, chopped
- 40g cold lard, chopped
- 2 teaspoons apple cider vinegar
- ¼ cup (60ml) iced water
- To make the caraway pastry, place the caraway seeds in a mortar and pound with a pestle until fine. Place the caraway, flour and sugar in a large bowl and mix to combine. Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles coarse crumbs.
- Add the vinegar and water and, using a butter knife, bring the mixture together to form a rough dough. Turn out and lightly knead to bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
- Preheat oven to 220°C (425°F). Roll out the pastry on a sheet of non-stick baking paper to a 3mm-thick 32cm circle. Sprinkle the almond meal over the pastry, leaving a 5cm border.
- Place the orange and sugar in a large bowl and toss to combine. Top the pastry with orange and fold over the edges. Brush the pastry with the egg. Place the tart on a large baking tray and cook for 20–25 minutes or until golden brown. Serve. Serves 6–8.
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