Pawaru-Grahmata

№ 21IX. nodaļa

Pomeranču torte

Bitter orange and pistachio tart

  • Serves 6
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Pomeranzu torte.

Modernizētslpp. 378 · PDF 392
6 porcijas

The book gives no quantities ("as many bitter oranges as needed"); the amounts below are ours.

Method

6 soļi
  1. With a sharp knife, cut all the peel and white pith off the oranges. Slice them into thin rounds or small pieces and pick out the pips (our addition). Put them in a sieve over a bowl for 15 minutes and keep the juice for another use.
  2. Mix the fruit with the sugar, cinnamon, rusk crumbs and pistachios.
  3. Heat the oven to 190 °C (170 °C fan) with a baking sheet inside. Roll out two thirds of the pastry and line a 20–22 cm tart tin. Fill with the orange mixture.
  4. Cut the rest of the pastry into strips, lay them over in a lattice and brush with beaten yolk.
  5. Bake on the hot sheet for 35–40 minutes, until the pastry is golden and the juices bubble.
  6. Cool before slicing.

Notes

What the book says vs. what we added

the book has you cut all the peel off as many bitter oranges as needed, slice the flesh into rounds or small pieces, mix it with sugar, cinnamon, crushed rusks and finely chopped pistachios, and bake it in a mould or in pastry, as you like. The same tart can be made with green lemons, using candied lemon peel instead of pistachios. The amounts, removing the pith and pips, the lattice, the glaze, oven temperature and times are ours.

Bitter oranges

Seville oranges are in season in January and February and freeze well whole. They are very sour, so taste and add more sugar if needed. Sweet oranges with a lemon give a milder tart.

Lemon version

use 3 lemons and 1 orange, about 180 g sugar, and 50 g chopped candied lemon peel instead of the pistachios. The book's "green lemons" probably means fresh ones.

The rusks soak up the juice, so the filling stays sliceable.

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