Orange Tartelettes

Ingredients

Directions

1. 1

   Knead flour, 1 egg, 50 g sugar, butter and salt to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Wash the oranges, grate them dry, halve them and cut 8 thin slices from the middle. Turn orange slices in approx. 3 tbsp. sugar. Place the slices on a baking tray lined with baking paper and let them caramelise (golden, not black) in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for about 1 hour. After half the baking time turn

3. 3

   Roll out the dough on a floured work surface. Cut out 6 circles (approx. 15 cm Ø) from the dough. Grease the moulds (approx. 12 cm Ø) and line with dough. Chill the Tartelettes for about 15 minutes

4. 4

   Peel some orange zests from the remaining oranges and put them in cold water. Squeeze the oranges. Mix 3 eggs, 120 g sugar, crème fraîche, 150 ml orange juice and liqueur and pour onto the shortcrust pastry bases. Bake the Tarteleletts in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes until the cream has set

5. 5

   Remove the tartelettes, remove them from the moulds and let them cool on a cake rack. Before serving, decorate with orange slices and zests and dust with icing sugar if necessary