Charred Orange Tart

Base: Preheat oven to 200º C (not fanbake). Line a 38x26 cm or 32 cm round tin with baking paper.

Place the flour and icing sugar in a food processor and pulse to combine. Add the butter and orange zest and process briefly to bring the dough together.

Tip onto the bench and roll out to fit your chosen tin. The pastry is very soft so it is easy to press it into the tin with your fingers if rolling it out proves difficult.

Bake for 12-15 minutes or until golden. Set aside to cool.

Filling: Gently heat the milk with the cinnamon sticks in a saucepan until hot but not boiling. Whisk together the egg, egg yolks, and sugar until thick and creamy.

Sift the flour and cornflour together and whisk into the egg mixture, in three batches, keeping the mixture smooth. Remove the cinnamon sticks and pour a third of the milk onto the egg
mixture, whisking well. Add the remaining milk.

Return the custard to the saucepan and, whisking vigorously, simmer gently for about 4 minutes to ensure there is no raw flour taste. Strain through a sieve into a clean bowl and stir in the
orange zest or vanilla extract.

Cover the surface with a piece of baking paper to prevent a skin forming and set aside to cool. Refrigerate until required.

Turn the oven to grill.

Oranges: Using a small, sharp knife remove all the peel and pith from the oranges and cut each one in half through the equator.

Arrange on a lined baking tray and sprinkle generously with sugar. Place a couple of rosemary sprigs on each half.

Put under the preheated grill for 5-8 minutes, watching constantly until well caramelised with hints of charring. Set aside to cool.

To Serve: Place the pastry on a serving platter and spread with the filling. Arrange the oranges on top in even rows. Sprinkle with icing sugar and serve cut into slices with softly whipped cream or crème fraîche on the side. Serves 6-8

Wine Match: Kim Crawford Reka 2002.