Bitter-Orange & Blueberry Tart - cooking recipe

Ingredients

1 orange, juice and zest of (200ml including lime juice)
1 lime, juice and zest of
250 g caster sugar
300 ml double cream
6 large eggs
Pastry
90 g unsalted butter, soft
75 g caster sugar
3 large egg yolks
175 g plain flour
Glaze
1 tablespoon arrowroot
50 g caster sugar
2 teaspoons orange juice (scant teaspoons)
125 ml water
250 g blueberries

Preparation

Make filling a couple of days in advance if time allows. In a large bowl or jug mix juice with sugar, add zest, double cream and eggs and stir to combine. Cover and chill 2 or 3 days or leave for a few hours at room temperature.
Make the pastry at the same time as you mix the juice and cream or a day or two later. Cream the butter and the sugar together, add yolks one at a time and stir in flour to form a soft dough.
Form into a flat disc, wrap in clingwrap and rest in the fridge for half an hour. Preheat oven to 180degC (350degF) /gas mark 4 and put in a baking sheet (cook tart on this).
Roll out pastry to fit a 24cm x 6cm (approx 9 1/2\" x 2 1/2\") fluted flan tin, pushing gently down so it lies flat and leaving a little overhanging. Put back in the fridge to rest again for a further 20 minutes.
Roll a rolling pin over the top of the flan case to cut off excess pastry neatly. Line the tin with foil or crumpled baking parchment paper and fill with baking beans. Put the tin in the oven for 15 minutes, then remove beans and foil and give it another 5-10 minutes, until bottom has dried out. Transfer to a wire rack to cool a little and turn oven down to 170degC (325degF) /gas mark 3.
Strain the liquid mixture into the pastry case to remove the zest, put back on the sheet in the oven and cook for 45 minutes. Nigella suggests that sieving (straining) the liquid into a jug and pouring from this into the pastry case already in the oven with the rack pulled out.
When the tart is cooked and firm on top but with a hint of wobble underneath, remove to a wire rack and let cool. Unmould and transfer to the serving plate.
To make the glazed blueberry topping, combine the arrowroot and sugar in a small saucepan, then stir in the juice and the water. Put the pan on the heat and bring to the boil, stirring all the time; it should turn clear pretty soon. Take it off the heat and add the blueberries, then spoon the glossy berries over the tart. leave to set for about 10 minutes.