Recipes

- Filling:

Wash oranges and cut into thin rings, keep the peel on.

Soak overnight in honey and water.

Next day place oranges in a pan and simmer gently for 30 minutes.

Drain and cool, reserving syrup.

While the pastry is baking (below), make a simple custard:

Heat the milk with the vanilla pod.

Allow to just boil.

Beat the eggs with the sugar in a large bowl.

Pour the hot milk over the egg yolks whisking vigorously.

When completely mixed in, return to the pan.

Stir over a low heat for 6-10 minutes until the mixture thickens sufficiently to coat the back of a spoon.

Remove vanilla pod and let cool slightly.

Beat the egg white until stiff and gently fold into the custard.

Spread on the bottom of the flan case.

Chill for about ½ an hour.

Overlap orange slices on top.

Add sugar to ½ cup honey juice and heat gently until sugar has dissolved.

Bring to boil and cook until syrupy consistency, about 5 minutes.

Use this to glaze the oranges and pastry.

Serve chilled.

- Pastry:

Sift together flour and salt.

Rub in butter until mixture resembles breadcrumbs.

Add sugar.

Bind together with egg yolk and water to form a firm dough.

Roll out and use to line a 20 cm fluted flan tin.

Fill centre with greaseproof paper and baking beans.

Bake blind in a moderately hot oven for 15 minutes.

Remove greaseproof paper and beans and bake for a further 5 minutes, until golden in colour.

Cool.