On the eleventh day of Chefmas Stevie Parle gave to me…
This dessert is a delightful and impressive option with a dreamy combination of spicy cloves, sweet oranges and a fluffy meringue.
Orange and Clove Meringue Tart Recipe
For the pastry:
175g plain flour
50g icing sugar
100g unsalted butter, chilled and cut into cubes
2 egg yolks, beaten
For the filling:
160g caster sugar
Juice of 6 oranges, plus zest of 2
4 tbsp good-quality marmalade
20 cloves, plus a pinch of ground cloves
5 eggs and 6 egg yolks, beaten together
200g butter, cut into small cubes
For the meringue:
3 egg whites
175g/ caster sugar
- Combine the flour and sugar and a pinch of salt in a bowl and rub in the butter with your fingertips (or combine the ingredients in a food processor) until the mixture resembles coarse breadcrumbs. Gradually fold in one beaten yolk until the dough just comes together. Shape the dough into a ball, wrap in cling film and chill for 1 hour.
- Preheat the oven to 400F/180C/Gas 4, and butter a 28cm tart tin.
- Coarsely grate the pastry into the tin, pressing it into the edges with your fingers. Prick the base a couple of times with a fork, then place in the freezer for 20 minutes. Line the chilled pastry with a piece of baking paper and fill with baking beans (or dried beans). Bake for 8–10 minutes, until the edges of the pastry start to turn golden. Remove the paper and beans and return the pastry to the oven for about 3 minutes, until golden. Remove from the oven and immediately brush the base with the remaining egg yolk. Leave to cool while you make the filling.
- Keep the oven on. Put the sugar, orange juice, zest, marmalade and cloves in a heavy-based pan, bring to the boil and cook until the sugar has dissolved. Turn the heat down very low and whisk in the eggs and yolks. Whisk until the mixture starts to thicken, then stir in the butter, making sure you scrape the bottom of the pan each time. Continue to cook, stirring over a low heat. When the mixture looks like thick custard and coats the back of a spoon, take it off the heat and leave to cool a little. Give it a whisk, then strain through a sieve to remove the cloves. Pour the mixture into the baked tart shell and sprinkle with the ground cloves. Place in the oven for 25 minutes until quite firm.
- Finally, for the meringue, whisk the egg whites with a pinch of salt in a large bowl until they form stiff peaks. Whisk in a quarter of the sugar at a time until it is all incorporated, then very gently and carefully spread the meringue to the very edge of the pastry rim with a spatula — you can also make a few decorative swirls with a fork if you want. Cook in the oven for 25 minutes, by which time the meringue will have turned pale beige and be crisp on the outside and squashy within. Leave to cool completely and then serve.
For more tasty recipes make sure you head to Stevie Parle’s brand new restaurant Palatino London, open in January 2017.
12 Days of Chefmas…