INGREDIENTS

INSTRUCTIONS

A flavoring extract available at liquor stores and in the liquor or
specialty foods section of some supermarkets.  FOR TART: Position rack
in lowest third of oven and preheat to 350F.  Roll out dough on lightly
floured surface to 14-inch-diameter round.  Roll up on rolling pin and
transfer to 9-inch diameter tart pan with  removable bottoms and
2-ionch-high sides. Gently press dough into  place, patching where
necessary.  Puree ricotta and cream cheese in processor.  Blend in
sugar and  honey. Add eggs 1 at a time, blending after each addition.
Add cream,  orange peel and orange flower water; blend. Pour into crust
(Filling  will not come up to top of crust, but6 crust will shrink to
fit.)  Bake tart until filling is golden, edge of filling begins to
crack and  small sharp knife inserted into filling 2 inches from edge
comes out  clean, about 1 hour. Cool. (Can be prepared 2 hours ahead.
Let stand  at room temperature.)  FOR COMPOTE: Using sharp knife, cut
peel and white pith from oranges.  Working over bowl to catch juices,
cut between membranes to release  segments.  Add segments to bowl. Add
strawberries, sugar, honey,  orange flower water and orange peel; mix
to blend. Let stand about 5  minutes. Serve with tart.  Bon Appetit/May
94 Typed by Didi Pahl  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 457
Calories From Fat: 241
Total Fat: 27.4g
Cholesterol: 181.4mg
Sodium: 204.9mg
Potassium: 338.6mg
Carbohydrates: 43.3g
Fiber: 2.2g
Sugar: 37.3g
Protein: 12.4g