Prepare your ingredients

Sift 300 gr flour in a bowl, add sugar, oil and cold water and mix everything with a spatula first and then knead into a soft elastic dough. Add remaining flour gradually to make dough soft and elastic (see the picture)

Divide dough into two parts (one bigger than the other one) and put the smaller part in a freezer for 1,5 hours, the bigger leave in a fridge. If you don’t have 1,5 hours on your hands, make streusel.

Combine the smaller part of your dough with 2 tbsp. of sugar and 2 tbsp. of dough and mix everything together in food processor. Put it in a fridge while preparing the filling.

Zest 2 oranges and one lemon, put aside. Peel your fruits and cut into equal chunks, add zest and blend in a food processor using a pulse regime. Be careful not to over blend as your filing might turn into orange juice.

Add sugar and starch to your orange filling and mix thoroughly.

Roll the dough trying to keep it in a circular shape. Fold dough in half two times, put your dough envelope in the tin and unfold leaving the edges. This method will help you to distribute the dough in the tin evenly.

Add filling and level it. Unfold dough edges and cover the remaining surface with shredded frozen dough or with streusel.