Instructions: Pastry:
Place the flour on the bench and make a well. (hole) in the centre. Into the well put the sugar, egg yolk, softened butter, and half the water. Mix this together then blend with the fingertips until all ingredients are incorporated into the flour evenly. Add the remainder of the water and form the pastry into a ball. Knead lightly only once or twice to check the texture is even.

Set aside a minimum of 20 minutes, then roll the dough and line a 26-28 cm (10 in) tart mould. Par-bake blind 20 minutes, the centre lined with foil, at 190C (380F).

Filling:
Beat all ingredients together until light and fluffy. Pour into the par-baked tart pastry and return to the oven a further 30-35 minutes at 180C (370F). Allow to cool.

Garnish
Slice the oranges and lemons as finely and evenly as possible, keeping the slices of each together but slightly fanned out like a deck of cards. In a large but shallow saucepan or deep frying pan, melt the sugar in the juice and, with an egg lift, place the fanned out fruit in the mixture to poach. The fanning should expose mostly peel, and protect the pulp from fraying. Poach until the peel is glazed and tender, about 20 minutes very slowly.

Remove the slices onto cake rack and when you can handle them decorate the top of the tart with the spiraled fruit. Boil down the juice to a light syrup and glaze the top of the tart.

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