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- Step 1
Preheat oven to 200°C (fan-forced)* or 220°C (not fan-forced). Roll out pastry on a lightly floured surface until 2-3mm thick and large enough to cut out a 22cm-diameter circle. Place on a baking paper-lined baking sheet, prick base with a fork. Chill for 15 minutes.
- Step 2
Remove from fridge, brush with egg and bake for 10 minutes, or until lightly browned. Cover with another tray to flatten base and cook for a further 5 minutes, then cool.
- Step 3
Meanwhile, zest 1 orange, reserving zest, then peel other orange. Remove pith from both, slice flesh thinly into rounds and toss slices with 1 tablespoon sugar. Combine lemon curd and mascarpone in a bowl.
- Step 4
For candied orange zest, dissolve remaining sugar with 1/3 cup (80ml) water in a small saucepan over medium heat.
- Step 5
Add reserved zest and simmer over medium heat for 10 minutes, or until zest becomes glossy and liquid is syrupy. Strain and spread zest out on baking paper to dry.
- Step 6
Just before serving, spread cooled base with lemon butter mixture, then top with overlapping orange slices. Scatter with candied orange zest and serve.