| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Taste4 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 1 | Stick cold unsalted butter; cut into bits (1/2 | |
| ; cup) | ||
| 1 | lg | Egg; beaten lightly |
| 2 | tb | Ice water |
| 6 | Egg yolks | |
| 1 | c | Fresh orange juice; (about 1 pound |
| ; oranges), half the | ||
| ; peel grated and the | ||
| ; other half cut into | ||
| ; strips | ||
| 3 | tb | Fresh lemon juice; (about I lemon), |
| ; peel cut into | ||
| ; strips | ||
| 1/2 | c | Sugar; or to taste |
| 1 | Stick unsalted butter; cut into pieces | |
| 1/2 | c | Well-chilled heavy cream; whipped |
| 6 | Naval oranges; peeled, pith | |
| ; removed and cut | ||
| ; into sections | ||
| 1/2 | c | Apricot preserves; strained |
| 1 | tb | Orange-favored liqueur; up to 2 |
| Candied violets for garnish; if desired |
INSTRUCTIONS
FOR THE PASTRY FOR THE ORANGE CURD GARNISH AND GLAZE Make the pastry: In a large bowl with a pastry blender blend the flour, sugar, salt and butter until mixture resembles cornmeal. Add the egg and water, toss the mixture until liquid is incorporated, and dough forms into a ball. Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and forms it into a ball. Dust the dough with flour and chill it, wrapped in plastic, for 1 hour. Make the orange curd: In the top of a double boiler combine the yolks, orange juice, strips of orange peel, lemon juice, strips of lemon peel, and the sugar and whisk the mixture over simmering water until wisps of stream appear and it comes just to a simmer. Remove the pan from the heat and beat in the butter, one tablespoon at a time. Strain the curd into a bowl and stir in the grated orange rind. Cover the curd with a buttered round of wax paper and let it cool. Chill, covered, until ready to use. Just before serving fold one fourth of the cream into the curd, combine it well, and fold in the remaining cream. Preheat oven to 400 degrees F. Roll the dough into a round 1/8-inch thick and fit it into a 9-inch fluted tart pan. Prick the bottom with a fork. Line pie shell with wax paper or foil, add pie weights, dried beans or rice and blind-bake the tart shell on a baking sheet in the oven for 10 minutes. Carefully remove the paper and weights and bake for 5 to 8 minutes more, or until lightly colored. Cool on a rack. Assemble the tart: Smooth a layer of curd into the tart, top with concentric circles of the orange sections. Glaze: In a small saucepan combine the apricot preserves and the orange-flavored liqueur. Bring the mixture to a boil and simmer until thick. Let cool 5 minutes and spoon glaze over tart. Garnish with candied violets, if desired. Yield: 1 9-inch tart Recommended Wine: Bonny Doon Vin de Glaciere Orange Muscat Converted by MC_Buster. Recipe by: TASTE SHOW #TS4813 Converted by MM_Buster v2.0l.
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