Polish Easter Orange Tart (Mazurek)

Preparation instructions:

• 1.

  repare the pastry. Place all the pastry ingredients in a mixing bowl and combine using an electric mixer. Transfer the mixture to a lightly floured work surface and quickly knead into a smooth dough. Roll out thinly and use it to line a 26 cm tart tin that has been greased with butter and dusted with flour.

• 2.

  Trim off the excess pastry, roll it out again and use cookie cutters to make small decorative biscuits, such as Easter bunnies. Prick the pastry base with a fork and refrigerate for 30 minutes.

• 3.

  Meanwhile, preheat the oven to 200°C. Arrange the decorative biscuits on a baking tray lined with baking parchment and bake for approximately 10 minutes. Chop the white chocolate into small pieces. Bake the chilled pastry base for approximately 20 minutes. As soon as you remove it from the oven, scatter half of the chopped white chocolate over the hot pastry.

• 4.

  Prepare the orange filling. Wash and peel the oranges, remove any seeds and cut the flesh into small pieces. Remove the white pith from the orange peel and chop the peel as well. Blend the prepared oranges until finely puréed, then weigh the mixture and transfer it to a saucepan. You should have approximately 400 g of orange mixture. If necessary, add a little water or orange juice to make up the quantity.

• 5.

  Mix the orange purée with Gellwe Konfiturex and bring to the boil. Add the sugar and cook for a few minutes. Remove from the heat, skim off any foam and leave to cool slightly. Spread the orange filling over the pastry base and decorate with the homemade biscuits, remaining white chocolate and chopped pistachios.

• 6.

  Enjoy!

Enjoy your meal