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1
COMBINE the flour, baking powder, poppy seeds and butter in a food processor and process until mixture resembles breadcrumbs.
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2
Whisk together egg and sugar; add to the dry ingredients and pulse to combine.
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3
Gently knead until smooth.
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4
Wrap and chill for 30 minutes.
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5
ROLLl out the pastry between 2 sheets of baking paper to line a 24cm round fluted tart pan with a removable base.
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6
Prick well with a fork and chill for 20 minutes.
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7
Bake in a hot oven 200C for 10 minutes or until lightly golden.
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8
BEAT the PHILLY, extra sugar and vanilla with an electric mixer until smooth.
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9
Beat in the extra eggs, stir through the sour cream, rind and juice, then pour into the prepared base.
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10
Bake in a moderate oven 180C for 1520 minutes or until just set and golden.
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11
Allow to cool before removing from the pan.
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12
COMBINE the sugar and water in a saucepan and stir until sugar has dissolved.
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13
Bring to the boil and simmer for 34 minutes.
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14
Add the orange slices, reduce the heat and cook for 23 minutes or until the orange is tender.
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15
Remove the oranges from the syrup and allow both to cool.
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16
Decorate the tart with orange slices and a drizzle of the syrup.
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17
Slice and serve as required.
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18
HANDY TIP: The pastry will cool and firm quickly if flattened to form a 15cm disc prior to wrapping.
