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Caramelized Orange Tart With Blackberry Puree

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(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy 12 Servings

INGREDIENTS

1 1/2 c All purpose flour, plus 3
tablespoons
1/2 c Powdered sugar
1/4 t Salt
1/2 c Unsalted butter, plus 3
tablespoons chilled cut
into 1/2 inch pieces
1 Egg, beaten to blend
2 t Ice water, about
4 Eggs
1 c Sugar
1/2 c Orange juice
2 T Fresh lemon juice
2 t Orange peel, grated
1/4 c Whipping cream
2 T Powdered sugar
16 oz Frozen unsweetened
blackberries thawed
6 T Sugar

INSTRUCTIONS

For Crust: Mix flour, powdered sugar and salt in processor. Add  butter
and cut in using on/off turns until mixture resembles coarse  meal. Mix
in beaten egg. Mix in enough ice water by teaspoonfuls to  form moist
clumps. Gather dough into ball; flatten into disk. Wrap in  plastic;
refrigerate at least 30 minutes. (Can be made 1 day ahead.  Keep
chilled. Soften slightly at room temperature before rolling out.)  Roll
out dough on floured surface to 14-inch round. Roll up dough on
rolling pin; transfer to 11 inch diameter tart pan with removable
bottom. Trim dough to 1 inch overhang. Fold in overhang to form
double-thick sides extending 1/4 inch above sides of pan, pressing to
adhere. Pierce crust with fork in several places. Freeze crust 30
minutes.  Preheat oven to 375øF. Bake crust until set and light
golden,  piercing with fork if crust bubbles, about 18 minutes. Cool
completely.  For Filling: Blend eggs and next 4 ingredients in
processor. Add  cream and blend until smooth. Pour into cooled crust.
Bake tart until  filling is set, about 25 minutes. Cool. (Can be made 1
day ahead.  Cover and refrigerate.)  Preheat broiler. To make foil
cover to protect crust edges during  broiling, cut out 12-inch round of
foil. Cut out center of foil,  leaving 2-inch-wide circle. Place foil
circle atop tart, covering  crust edges. Dust center of tart with
powdered sugar. Broil tart  until sugar melts and is golden, watching
closely and rotating tart  for even broiling, about 1 minute.  Transfer
pan to rack. Remove foil circle. Cool tart at least 30  minutes. Remove
pan sides. Serve tart slightly warm or at room  temperature with
Blackberry Puree.  For Puree: Puree berries and sugar in processor.
Strain through fine  sieve; discard seeds. (Can be made 1 day ahead.
Cover; chill.)  Tarla Fallgatter has been teaching cooking classes for
more than 15  years. She was trained in France at Le Cordon Bleu, La
Varenne and  Ecole Lenotre  Printed in Bon Appetit April 1998  Typed
and Busted by Carriej999@AOL.com 4/98  Recipe by: Tarla Fallgatter
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr
5, 1998

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 387
Calories From Fat: 143
Total Fat: 16.5g
Cholesterol: 89.1mg
Sodium: 83.8mg
Potassium: 648.9mg
Carbohydrates: 68.9g
Fiber: 13g
Sugar: 35.2g
Protein: 11.4g


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