Kerikeri Orange Marmalade Tart

  • 4 Kerikeri oranges, thinly sliced, ends discarded
  • 2 cups water
  • ½ cup caster sugar
  • 300g made with butter flaky puff pastry
  • 200ml marmalade, melted over low heat
  • 300mls cream
  • juice of 1 lemon
  • 2 teaspoons orange flower water

Preheat the oven to 20 0°C

Place a pizza stone in the oven if you have one

Line a baking tray with baking paper

Put the orange slices in a large frying pan.

Add the water and sprinkle the sugar on top.

Place over high heat and bring to the boil, stirring to dissolve the sugar

Turn the heat down and boil gently for 25 minutes or until the water has almost evaporated and the oranges soft.

Remove from the heat and cool.

Roll the pastry out and cut a 30cm diameter round.

Place on the paper-lined tray

Brush the edge with a little water and fold the edge in towards the centre about 2cm to make a raised edge.

Layer the orange slices evenly inside the raised edge, pouring any syrup on top.

Place in the oven for 25 minutes or until well browned.

Cover loosely with foil if it looks like burning.

Meanwhile put the cream into a bowl and add the lemon juice and orange flower water.

Reserve 15 minutes, stir slowly and it will have thickened.

Remove the tart from the oven and brush the marmalade all over it.

Serve in wedges with the cream

Serves 6.