Growing up on a working Farmhouse Bed & Breakfast while holding on to the apron strings of her mother, Catherine Fulvio (nee Byrne) was destined ...
for the pastry:
225 g plain flour
30 ml icing sugar
115 g butter
zest of 1 orange
1 tblsp water
for the filling:
115 g honey
75 g caster sugar
75 g unsalted butter (diced)
150 g hazelnuts (chopped and toasted)
grated rind and juice of 1 small orange
pinch of salt
icing sugar for dusting
Preheat the oven to 180ºC (Gas 4).
Sieve the flour into a bowl and add the diced butter and rubbing it in the with your fingertips until it resembles breadcrumbs. Add the zest, sieve in the icing sugar and stir.
Beat the egg with 1 tbsp of water and add to the bowl.
Mix until it forms a firm dough. Grease a 23cm (9”) tart tin, flour a work surface and roll out the pastry slightly larger than the tin. Line the tin with the pastry and prick the base with a fork. Place in the fridge to rest for approximately ten minutes.
Remove from the fridge, line with parchment or greaseproof paper and fill with baking beans or rice.
Place in a preheated oven for 10 minutes. Meanwhile, using an electric whisk, beat the eggs and caster sugar together.
Place the honey and butter in a small saucepan and heat gently. Then add to the egg mixture before mixing in the orange rind and orange juice. Add the hazelnuts and salt and stir well.
Remove the parchment and baking beans from the tart case and add the mixture.
Bake for approximately 45 minutes or until the filling is light brown in colour and has set. Place on a wire rack to cool slightly.