Orange Tart

A cake recipe for all foodies:

(*) rectangular, about 42 x 25 cm From the oranges cut the base and lid, then peel all around to the pulp small. Cut oranges diagonally into slices about 5 mm thick, remove seeds, set slices aside.

Pull the dough with the parchment paper onto a baking sheet. Score the edge of the dough about 2 cm deep and about 1 cm apart, always lay 2 strips crosswise on top of each other. Prick the base with a fork. Sprinkle the surface with semolina and sugar.

Dry the orange slices set aside with kitchen roll, spread evenly on the dough like a brick, brush with a little butter.

Bake: about twenty minutes in the bottom half of the oven heated to 220 °C. Take out, brush the edge of the dough and the oranges with the remaining butter, place on a rack, cool.

Dust with powdered sugar.

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