The floral fragrance of jasmine tea is combined with oranges in this simple tart with a jelly-like filling.
250g/9oz plain flour, plus extra for dusting
50g/1¾oz icing sugar
125g/4oz cold butter, cut into cubes
2-4 tbsp cold water
250ml/9fl oz water
100g/3½oz jasmine tea bags
2 oranges, finely sliced
200g/7fl oz caster sugar
25g/1oz agar-agar flakes
For the pastry, sieve the flour and icing sugar into a large mixing bowl and add the cubes of butter. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
Mix in the water a little at a time until the mixture comes together to form a dough (you may not need all of the water). Shape the dough into a ball, cover with cling film and chill in the fridge for 20 minutes.
Preheat oven to 200C/400C/Gas 6.
Remove the pastry from the fridge and discard the cling film. Roll out the dough on a lightly floured work surface to a thickness of 0.5cm/¼in. Use the pastry to line a 23cm/9in fluted pastry case, leaving some excess pastry to hang over the edges.
Line the inside of the tart with greaseproof paper and fill with baking beans. Place on a baking tray and bake for 30 minutes, or until the pastry is golden-brown and crisp. Remove the baking beans and greaseproof paper, then place the tart on a cooling rack until cool enough to handle.
Once the tart has cooled, use a sharp knife to cut away any excess pastry from around the edges of the case. Reserve the excess pastry.
For the filling, bring the water to the boil in a small pan and add the tea bags. Turn off the heat and leave the tea to infuse for five minutes. Remove the tea bags and discard.
Add the orange slices to the brewed tea and simmer for 5-10 minutes, or until the orange slices are tender but still hold their shape. Remove the orange slices from the tea and reserve.
Add the sugar and agar-agar to the warm tea and stir until dissolved.
Arrange the orange slices in the base of the tart case. Pour over the tea mixture, then place into the fridge until set.
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