Tarte à l'orange

Preheat oven to 175 ° C or gas oven 3. In bowl of flour, 75 g sugar, 100 g butter, salt and about 1 tablespoon of ice cold water knead to dough. Leave the dough in refrigerator for about 15 minutes. Meanwhile, clean 2 oranges well under cold running water and peel off grating. 5 Squeeze out the oranges and pour juice into the pan. Add orange zest and leftover sugar and bring to the boil. Drill sugar for about 20 minutes while stirring. In the meantime, peel the remainder of oranges thickly down to flesh and cut out sections with a sharp knife. Grease mold. Sprinkle the worktop with flour and roll out into a round piece of approx. 3 cm larger than the shape. Cover with dough. Place baking paper on dough and create baking bin filling. Bake for about 10 minutes in the middle of the oven floor. Remove baking paper with blind bin filling. Add 1/2 dl of the boiled juice to the bowl, add the rest of the butter and let it melt. Let it cool down and make eggs beat. Give mixture in shape. Cake in the middle of oven for about 30 minutes until cooked. Make orange slices through the rest of the boiled juice. Allow the cake to cool well in about 3 hours.

Cut the pie into 6 to 8 points and place on plates. Make orange slices with syrup next to it. Spread the plates and cake with icing sugar.