For the pastry
50g fine breadcrumbs or swap for 50g plain flour
250g plain flour
150g unsalted butter, chilled and cubed/grated
80g sugar, optional
2 tbs chilled water or orange juice
1 tso orange zest
½ tsp vanilla extract, optional
For the filling
1-2 oranges, peeled & thinly sliced
3 tbs marmalade
Sugar, for sprinkling
Fresh ricotta for serving
This dessert helps you use up milk, stale bread, eggs and citrus. Make the pastry from scratch using up some leftover stale bread crumbs, or just the flour in the pantry – or simply grab some shortcrust pastry out of the freezer. You can also make the ricotta from scratch using milk that is about to go past its use by date – thanks to Alana from Open Table for showing us how it’s done!
- Combine the dry pastry ingredients in a food processor or bowl, pulse or use hands to combine. Add the butter and pulse to combine, or use your fingertips to rub the butter into the flour until the mixture resembles bread crumbs.
Add the egg, zest and chilled water and pulse briefly until the mixture forms a dough, if using hands bring together with a butter knife then briefly knead to form a dough.
- Flatten into a disk shape and cover tightly with a damp tea towel, place in the refrigerator for 30 mins-1 hour.
Roll out the pastry to about 30 cm in diameter. Place on the baking tray. Chill for 15-30 minutes. Dollop the marmalade or jam onto the pastry, leaving a 10-15 cm gap around the edges. Place the slices of citrus fruit on top. Fold the edges of the pastry over. Brush with milk or egg wash. Sprinkle with sugar. Bake for 35-40 minutes.
Remove from the oven and rest for 5 minutes. Dollop over whipped ricotta & drizzle over some honey. Enjoy!
Serve with cream or ice cream and a dusting of icing sugar