Name: Elizabethan Orange Tart
Ingredients: 1 10" shortcrust pastry case*; 2 Thin-skinned oranges; Honey and sugar; Stick cinnamon; Ground cinnamon; Allspice; 1/4 pt Double cream; 1/4 lb Fromage blanc (or see note); 2 tb Ground almonds

I suspect that the one reason why the Bible does not foster self-love and self-esteem in the fashion of several strands of popular psychology is because God, unlike popular psychologists, is infinitely aware of the danger of fueling idolatry. The first temptation was the temptation to de-god God and turn self into god. Appeals to self-love and self-esteem, even at their best and even when well-intentioned, can never be far from that danger. Far better to seek the powerful remedies of the gospel.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	8	Servings

INGREDIENTS

1		10" shortcrust pastry case*
2		Thin-skinned oranges
		Honey and sugar
		Stick cinnamon
		Ground cinnamon
		Allspice
1/4	pt	Double cream
1/4	lb	Fromage blanc (or see note)
2	tb	Ground almonds

INSTRUCTIONS

*Note: Shortcrust pastry case should be thoroughly blind-baked. Low-fat
soft cheese may be substituted for fromage blanc.
Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boiling
water. Add a cinnamon stick and 1/4 pint cold water. Scrub the oranges,
flute the peel lightly with a citrus zester and slice the fruit thinly,
discarding the ends. Remove pips (seeds), put the orange slices into the
sweetened water and leave to soak overnight. Next day, turn the oranges and
their liquid into a saucepan. Cover and cook very gently for about 30
minutes. Carefully turn the slices once they cook. Lift the cooked orange
slices from the pan one at a time, shaking to let the syrup drip back into
the pan, and put them on a rack to drain and become cold. Remove the
cinnamon stick, then boil the syrup until reduced to a few sticky
spoonfuls. Cool slightly then stir in the 1 tablespoon honey. Assemble the
tart just before serving. First sprinkle the ground almonds over the base
of the cold pastry shell. Sweeten and flavour the soft cheese by stirring
into it 1 teaspoon or so of honey and a little each of ground cinnamon and
allspice. Whip the cream, fold in the sweetened and flavoured cheese, then
spoon this mixture into the pastry shell. Arrange the orange slices on top,
overlapping them slightly in decorative circles, and glaze with the gently
re-warmed syrup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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