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Nigella Lawson’s Bitter Orange Tart
Introduction from Nigella Lawson
Since my Seville Orange Tart in How To Eat, I’ve never stopped feeling the urgent need to use Seville oranges for their short season between December and February (as you will see elsewhere in this book, Simply Nigella), but that bitter orange taste is too good to forsake during the long months that Seville oranges are not about. Then I simply try to recreate their floral sharpness by using regular orange and lime juices in something approximating a 2:1 ratio. And although I am not someone who uses the deep freeze as one great, efficiently stacked culinary filing cabinet, I do try and make little packages of the zest and juice of 4 Seville oranges just for this; then when I run out, I use the eating orange and lime combo.
This is more than a simplified revision of the How To Eat recipe: it uses a crushed gingernut-and-butter base in place of home-made pastry, and is even more acerbically – and excitingly – sharp than its predecessor. I love its cheek-squeaky, sherbetty bitterness, but I serve a small pot of good honey alongside, and urge everyone (to the point of irritation) to drizzle some over as they eat. I have to say, that when Seville oranges are in season, this tart looks like a disc of winter sunshine on the plate – and tastes like it, too. I love it particularly after the Asian-Flavoured Short Ribs or Italian Veal Shank Stew (pp.179 and 185 of Simply Nigella), but don’t want to restrict its application in any way. I must also add that the curd is just as fabulous spread over toasted crumpets or proper white bread.
Ingredients
Essential kit
You will need: 1 x 24cm loose-bottomed, shallow flan tin (approx. 5cm deep).
Method
Process the ginger biscuits until crumbled and no longer whole, then add the butter and process again, patiently waiting until it begins to clump and look like damp, dark sand. If you don’t have a processor, put the ginger biscuits in a freezer bag or resealable plastic bag, and bash with a rolling pin or similar heavy implement, even if it has to be one with less comedy value. Melt the butter, and transfer the crumbs to a bowl. Mix in the melted butter until the crumbs are evenly coated.
Tip into your tin, and carefully spread the biscuit base all around the tin and up the sides; you can do this with your hands or the back of a spoon.
Put the tin in the fridge, to allow the biscuit base to harden, for at least 1 hour — although it may take up to 2 hours if your fridge is stacked. I often find it easier to get the base done in advance, so it’s coolly ready and waiting, in which case, I do it up to 2 days ahead.
Once the filling has cooled, but not set solid, pour and scrape it into your biscuit-lined tin and spread it out evenly.
Let the tart set further in the fridge for at least 4 hours (or overnight), and up to 2 days, before unmoulding. This is best done while it is still cold – so don’t take it out of the fridge for more than 5–10 minutes before you want to cut it. Then serve in slices, with a little pot of honey for people to drizzle over as they wish.
Notes
Make ahead:
Base can be made 2–3 days in advance and stored in fridge until needed, covered loosely with clingfilm. Once firm, the base (in its tin) can also be wrapped tightly in a double layer of clingfilm and a layer of foil and frozen for up to 1 month. Defrost in fridge for 2–3 hours before filling.
Curd can be made 2 days ahead. Fill the tart and refrigerate for about 4 hours, until the curd has become firmer, then tent loosely with foil, trying not to touch the surface of the tart.
Store:
Leftovers can be stored in fridge for 2 days. The tart base will soften gradually as the tart stands.
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