Lemon tart with confit of oranges and creme fraiche

To make the orange confit, place the oranges in a bowl and cover with cold water. Cover and leave overnight. Drain well and place in a saucepan with the spices, bay leaf and 3 cups (750ml) water. Bring to the boil, then simmer over very low heat for 25-30 minutes until oranges are transparent. Add the sugar and cook for a further 20-25 minutes or until mixture is a thin, jam-like consistency. Discard the spices and bay leaf, stir in brandy, and cool.

To make pastry, combine flour and icing sugar in a food processor, then add butter and process until fine breadcrumbs. Add egg and process until mixture comes together in a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry and use to line a 26cm loose-bottomed tart pan, then freeze for 10 minutes.

Preheat the oven to 190°C.

Line pastry with baking paper, fill with pastry weights or uncooked rice and bake for 10 minutes. Remove paper and weights or rice and return pastry to oven for 5 further minutes.

Reduce the oven to 175°C.

For filling, beat together the eggs, yolks and sugar. Add the lemon rind and juice, beat in the cream, then strain into the tart shell. Bake for 15 to 20 minutes until just set. Serve at room temperature with the confit and creme fraiche.