Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Serves
Serves 8
Mary Berry recipes
From
[row]
Ingredients
For the pastry
- 225g/8oz
plain flour - 25g/¾oz
icing sugar - 100g/3½oz
butter - 1
egg yolk - 2 tbsp water
For the filling
- 4 large
Seville oranges - 75g/3oz
cornflour - 600ml/1 pint water
- 4
egg yolks - 175g/6oz
caster sugar
For the meringue
- 5
egg whites - 225g/8oz
caster sugar
Method
-
Preheat the oven to 200C/400F/Gas 6.
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To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
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Add the egg yolk and water and work to a firm dough – this may, of course, be done in a processor.
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Wrap in cling film and leave to rest in the fridge for about 30 minutes.
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On a lightly floured work surface, roll out the pastry and use to line an 25cm/11 inch loose-bottomed, fluted flan tin.
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Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last five minutes.
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lower the oven heat to 150C/300F/Gas 2.
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For the filling, finely grate the rinds from the oranges and squeeze out the juice. Put the rind, juice and corn flour into a small bowl and blend together. Bring the water to the boil, then stir into the corn flour mixture.
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Simmer gently, stirring, until it forms a thick custard.
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Mix the egg yolks and sugar together and stir into the custard. Bring back to the boil, whisking until just bubbling. Remove from the heat.
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Allow to cool a little, then pour into the pastry case. Spread the mixture out evenly.
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For the meringue, whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the caster sugar, a teaspoon at a time, at high speed between each addition.
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Spoon the meringue over the top of the orange filling, and swirl it into peaks.
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Bake for about one hour, until the meringue is crisp on the outside and marshmallowy underneath. Serve warm or cold.