caraway and blood orange tart

  • ¼ cup (30g) almond meal (ground almonds)
  • 1.5kg blood oranges, peeled and thinly sliced
  • ½ cup (110g) white (granulated) sugar
  • 1 egg, lightly beaten

caraway pastry

  • ¼ teaspoon caraway seeds
  • 1½ cups (225g) plain (all-purpose) flour
  • ¼ cup (55g) caster (superfine) sugar
  • 60g cold unsalted butter, chopped
  • 40g cold lard, chopped
  • 2 teaspoons apple cider vinegar
  • ¼ cup (60ml) iced water
  1. To make the caraway pastry, place the caraway seeds in 
a mortar and pound with a pestle until fine. Place the caraway, flour and sugar in a large bowl and mix to combine. Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles coarse crumbs. 
  2. Add the vinegar and water and, using a butter knife, bring the mixture together to form a rough dough. Turn out and lightly knead to bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm. 
  3. Preheat oven to 220°C (425°F). Roll out the pastry on 
a sheet of non-stick baking paper to a 3mm-thick 32cm circle. Sprinkle the almond meal over the pastry, leaving 
a 5cm border. 
  4. Place the orange and sugar in a large bowl and toss to combine. Top the pastry with orange and fold over the edges. Brush the pastry with the egg. Place the tart on a large baking tray and cook for 20–25 minutes or until golden brown. Serve. Serves 6–8.
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