{"id":1399,"date":"2015-02-16T22:44:05","date_gmt":"2015-02-16T22:44:05","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=1399"},"modified":"2015-02-16T22:46:43","modified_gmt":"2015-02-16T22:46:43","slug":"seville-orange-tart","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=1399","title":{"rendered":"Seville Orange Tart"},"content":{"rendered":"
\"image_pdf\"<\/a>\"image_print\"<\/a><\/div>

The Indian name for a Seville orange is, apparently, ‘narayam’ which means ‘perfume within’. \u00a0You’ve got to love that.<\/em> \u00a0Arab traders are thought to have brought them to Europe and groves were established around Seville in\u00a0Andalusia, which is how they come by their name.<\/p>\n

They arrived in Britain centuries before their sweeter cousins and there are any number of fun things you can do with them apart from making marmalade.<\/p>\n

\"DSC_0255<\/a><\/p>\n

I found this recipe in Sara Paston-Williams’s book on ‘Puddings’ for the National Trust. \u00a0I don’t make it often, but that’s one of the things I particularly like about it. \u00a0There’s something appealing about a truly seasonal fruit.<\/p>\n

\"DSC_0166<\/a><\/p>\n

It starts with a sweet pastry case. \u00a0‘Sweet’ is a good idea here because the Seville orange is a bitter fruit. \u00a0It’s a little tricky to handle, but worth the effort.<\/p>\n

\"DSC_0168<\/a><\/p>\n

Sieve the flour, salt and icing sugar together. \u00a0At this point, you have a choice. \u00a0You could place the bowl in a chest freezer with a view to blitzing the lot together in the food processor. \u00a0This will be a more attractive option if your freezer isn’t housed in an outbuilding at the end of the garden. \u00a0In my case, I don’t have that excuse but I do have an almost pathelogical dislike of cleaning the blasted food processor …<\/p>\n

So, assuming you are going to do as I do.<\/p>\n