It's Throwback Thursday again and today we have a recipe from our January/February issue from 2011.

As part of this weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

This week's recipe comes from Hugo Arnold, cookbook author, food journalist and hospitality consultant. Hugo contributed to the magazine for the entirety of its run, with his Midweek Meals and Easy Entertaining features firm favourites of our readers.

Today's recipe comes from Hugo's '3 Ways With...' series, where he would pick a different ingredient for every issue and showcase it in three different dishes. For this issue, Hugo showcased Seville oranges in three different ways: this Seville orange tart, duck á la orange and in marmalade. 

Get the recipe for Hugo's Seville orange tart below.

Seville Orange Tart

Serves four

  • 500g sweet shortcrust pastry
  • 250ml Seville orange juice, plus the zest from five oranges
  • 10 eggs
  • 400g caster sugar
  • 250ml whipping cream


  1. Roll our pastry, reserving a golf-ball sized piece (wrap in clingfilm). Line a 20cm x 3.5cm deep tart tin but do not trim off any excess pastry. Leave in the fridge to rest for an hour
  2. Preheat oven to 180°C/gas mark 4 and line pastry with greaseproof paper and a layer of baking beans to weigh down. Bake for 20 minutes, remove paper and beans and finish for a further five minutes or until pastry is nicely browned. You need to ensure there are no holes. If there are, plug with the reserved pastry.
  3. Reduce the oven temperature to 140°C/gas mark 1. Whisk eggs with sugar until pale. Stir in orange juice and zest, then the cream. pour into the pastry shell and bake in the oven for 40 minutes or until set. Watch it towards the end and if the pastry is over-browning, cover loosely in tin foil. Trim off excess pastry and leave tart to rest.
  4. If you want the surface to have a golden finish, dust with icing sugar and flash briefly under a hot grill. Serve at room temperature.

Ways to change up your tart: 

  • Thinly slice a Seville orange, arrange on top of the tart, sprinkle with icing sugar and place under the grill briefly.
  • Scatter over toasted almonds
  • Add two tablespoons of Cointreau to the orange mixture

We’ll continue our Throwback Thursday series next week, so keep an eye on our website.

Read more: Mango and passion fruit éclairs

Read more: Apple Pudding with Toffee Sauce