For the dough
2 cups of wheat flour (240 g)
1/2 cup of cold unsalted butter, cut into small pieces (100 g)
1/4 cup of water
For the cream
2 cups of milk (480 ml)
1 egg
3 tablespoons of cornstarch
1/4 cup of grated orange zest
For the topping
1/2 cup of grated orange zest
2 tablespoons of unsalted butter
1/4 cup of water
2 medium oranges, peeled and cut into wedges
For the dough
2 cups of wheat flour (240 g)
1/2 cup of cold unsalted butter, cut into small pieces (100 g)
1/4 cup of water
For the cream
2 cups of milk (480 ml)
1 egg
3 tablespoons of cornstarch
1/4 cup of grated orange zest
For the topping
1/2 cup of grated orange zest
2 tablespoons of unsalted butter
1/4 cup of water
2 medium oranges, peeled and cut into wedges
Prepare the dough: mix flour with cold unsalted butter until it forms a crumbly mixture
Make a depression in the center and add water, mixing until a dough forms
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Line a 28.5 cm (11.2 inch) round cake pan with removable bottom with the dough
Bake in a preheated oven at 200°C for 30 minutes
Prepare the cream: in a saucepan, mix all ingredients and bring to a boil, stirring constantly, until it thickens
Let cool
Let the dough cool slightly and remove from the cake pan
Spread the cream and reserve
Make the topping: in a skillet, combine orange zest and unsalted butter and cook over medium heat until caramelized
Add water slowly, stirring to dissolve the sugar
Combine the oranges with the caramel sauce and cook for 10 minutes over low heat, covered
Increase heat, remove lid, and cook until caramelized
Arrange orange slices with the caramel topping over the cake and let cool in the refrigerator
294 calories per serving
