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Line a flan tray with puff pastry, pierce with a fork and blind bake for about 5 minutes.
Reduce the wine in a hot pan. Add the butter with maple syrup, orange juice and zest.
Lightly whisk the eggs until pale then combine with syrup and orange mix.
Pour into your blind baked pastry case then bake at around 180C for 45-55 minutes.
Allow to cool and serve with orange segments and mascarpone.
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