Eating In

Make a sweet pastry tart shell to fill a 24cm tart tin with:

140g plain flour,
30g icing sugar,
75g chilled butter cut into pieces, 1 egg yolk.
Sift the flour and sugar together and blend in the butter till you have the texture of fine breadcrumbs. Add the yolk and mix until the ingredients come together. You may add a little splash of milk. Shape into a ball, wrap in clingfilm and refrigerate for at least one hour. Then grate the pastry on a coarse grater and press it evenly around the edges and base of the tin to a depth of 3-5mm. Prick the base and rest in the fridge for 30 minutes. Preheat the oven to 220°C/425°F/Gas 7. Bake at the top for 10-15 minutes until light brown. Remove and cool.

For the ‘curd’: Mix together the following:

140g caster sugar,
170ml Seville orange juice,
170g unsalted butter cut into small pieces,
4 egg yolks,
2 eggs,
finely grated zest of one orange.

Cook very slowly, stirring constantly for 15-20 minutes until thick. Don’t be tempted to turn up the heat. Remove the curd when it is thick but still pourable. Meanwhile preheat the oven to 240°C/475°F/Gas 9. Spread the curd into the shell and bake for 10 minutes on the top shelf until it starts to colour. Cool on a rack before serving