My sister shared this delicious recipe with me - a seasonal treat contrasting beautifully with my blind baked Oast to Host pastry case! They freeze very well and the individual size I found to be just right but you could make larger ones (less cases)
SEVILLE ORANGE TART FILLING
Suitable for blind baked 8" tart case or 16 muffin sized tart cases (11-12cm cutter)
INGREDIENTS
Finely grated rind and juice of 4 Seville Oranges
4 large eggs
100g butter
300g Golden caster sugar
METHOD
Preheat oven to 350F/180C/Gas 4/bottom right oven of 4 door Aga
Put Seville orange rinds in large bowl. Beat the eggs in a jug. Add the butter and sugar to the orange rind. Sieve in the beaten eggs. Mix all together and rest the bowl over a saucepan of simmering water. Stir until the butter has melted and the sugar dissolved, then take the bowl off the heat. Stir in the orange juice. Pour the mixture into the baked flan case and carefully place in the oven for 15 minutes or until just set to the touch. Remove from the oven and serve either warm or cool.