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Orange Tart

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Taste4 1 Servings

INGREDIENTS

1 1/2 c All-purpose flour
2 T Sugar
1/4 t Salt
1 Stick cold unsalted butter
cut into bits 1/2
cup
1 Egg, beaten lightly
2 T 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 T Fresh lemon juice, about I
lemon
peel cut into
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 T Orange-favored liqueur, up
to 2
Candied violets for garnish
if desired

INSTRUCTIONS

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.

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7139
Calories From Fat: 3994
Total Fat: 448.2g
Cholesterol: 2975mg
Sodium: 3374mg
Potassium: 3864.5mg
Carbohydrates: 521g
Fiber: 23.5g
Sugar: 188.5g
Protein: 271.1g


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