H Orange Anise Tart

Try this delicious cake recipe:

Base: grate flour, sugar, soft egg yolks, orange peel grate, butter into coarse crumbles, refrigerate for at least 30 min.

Cover a tart pan (26 cm ø) with parchment paper cut to size, pour in the crumble and quickly press with your hands to form a kind of base. Roll out / level out the still uneven, uneven tart base thinly with a small pastry roller, starting from the center and working towards the edge, pulling up a small rim. Prick the pastry base with a fork close together. Blind bake the base for 10 minutes on gas mark 3.

Topping: fillet the oranges, reserving the juice. Marinate the fillets with Cointreau for 1 hour. Starting from the center of the pastry sheet, arrange the drained fillets in a fan shape, evenly on the pastry base. Mix the sour cream or crème fraiche with saffron, powdered sugar, eggs, orange juice and pour over the fillets. Sprinkle with pine nuts and aniseed.

Bake the tart for 40 minutes on the lowest rack with gas mark 3.

Dust with powdered sugar and serve.

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