Pass the flour through a sieve onto the pastry board or the worktop. Add the regular and vanilla sugar. Sprinkle with a pinch of salt.

Add cold Łaciate extra butter to these powdered products.

Fold the ingredients through using a large knife (cut the butter into smaller and smaller pieces, dabbing with flour, sugar and salt).

Once the butter is chopped through, pour in Mazurski Smak cream 18% fat, the egg and the lemon zest peeled off a half of a small lemon.

Bring together into uniform and smooth dough. Wrap the dough in clingfilm and chill for minimum 1/2 an hour in the fridge.

After taking the dough out of the fridge, roll out flat, arrange as a bottom layer in a tarte tatin. Prick with a fork in several places. Initially bake the tarte for about 10 minutes in 180ºC. Set aside to cool.

Combine all the ingredients of orange filling in a big mixing bowl or in a food processor’s container. Mix/ blend the ingredients until smooth, not very thick. Pour in the filling onto the initially baked tarte. Bake about 30-45 minutes in the oven preheated to 180ºC. The top of the cake should be firm. After baking, leave to rest in the oven for about 15 minutes, then set aside to cool. Finally put into the fridge. Decorate your orange tarte with the fillet chunks of fresh orange and a garnish of small lemon balm or mint leaves.