1 Orange (sliced)
340g All Purpose Flour
130g Icing Sugar/ Powdered Sugar
5g Vanilla Sugar (1 tsp. vanilla essence)
1 Egg (weighs 58-60g with shell)
180g Unsalted Buttert
125g Unsalted Butter (room temperature)
125g Icing Sugar / Powdered Sugar
125g Almond Flour
10g Lemon Juice
2 Eggs (weigh 58-60g each with shell)
40g All Purpose Flour
Bring the water and sugar to a boil.
Soak the orange slices in the hot syrup for 2 minutes.
Place it on the kitchen towel.
Mix flour, icing sugar, vanilla sugar, salt, eagg and butter together.
mix and knead till a dough is formed.
Refrigerate for 30 minutes before use.
Roll the dough into rectangular shape, and 3mm thick.
Dough strips about 2.5cm to 3cm wide.
Gently transfer the mould to a baking tray.
Roll the cut out dough strip.
Place the dough strip according to the photo above.
Remove the access dough.
Dust with some flour.
Fill in 1 teaspoon od oarange jam and set aside.
Whisk the butter till light and soft.
Add in the icing sugar and almond flour into the whipped butter and mix.
The mixture may look crumbly at start, continue mixing...
After 1 or 2 minutes it will become a paste.
Add in the eggs and start mixing.
Add in the lemon juice and start mixing.
Add in the flour.
This time, use a hand whisk to fold the flour into the batter.
Fill the piping bag with cake batter and pipe into the tart shells.
Place the orange slice on the top.
Baking mode: Top & bottom heating elements without fan.
Baking Temperature 190°C, Baking Time 15 minutes.
Baking time may vary depending on the accuracy and type of your oven.
Brush it with apricot Glaze
Apricot Glaze = Mix apricot jam with some water and heat it up.
End product. Wish everyone happy baking.
I recommend you to watch the video tutorial for more clear instructions!