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Tarte A L'Orange Pastry Crust




Source of Recipe


Internet


List of Ingredients




1 cup of flour
2 tablespoons of sugar
1 egg, separated
1/8 teaspoon of salt
6 tablespoons of cold butter
1 tablespoon of cold water
1 teaspoon of finely grated orange peel
1/4 tsp. almond extract

For pastry crust, combine flour, sugar and salt; stir thoroughly. Cut in butter until mixture resembles cornmeal. Stir in yolk, water, orange peel and almond extract, mixing until it forms a ball. Wrap and chill. Roll out pastry and place in 9 inch tart pan with re-moveable bottom. Line shell with foil or waxed paper and weigh down with raw rice or baker's beans. Bake 5 minutes, remove lining and beans. Bake another 5 to 6 minutes or until golden brown. Brush with lightly beaten egg white. Let dry before filling.

FILLING:
1 1/2 tablespoon of cornstarch
1 cup of milk
2 tablespoons of sugar
2 egg yolks, lightly beaten
1/4 teaspoon of vanilla
10 - 12 ladyfingers
3 large oranges

Dissolve cornstarch in a few tablespoons milk. Heat remaining milk i sauce pan and stir in dissolved cornstarch. Cook stirring constantly until thickened. Add sugar. Whisk a little hot milk into yolks. Return mixture to pan and continue cooking over low heat until very thick. Cool before stirring in vanilla. Spread custard in pastry shell. Place a layer of halved lady fingers on top. Peel 10 oranges, cutting away all bitter white pith. Cut crosswise into very thin slices. Arrange oranges on top of lady fingers.

GLAZE:
1/2 cup of apricot preserves
1 1/2 tablespoons of orange liqueur

For glaze, heat preserves and liqueur until blended. Press through sieve and brush on top of oranges in tart. Chill well before serving. Makes 10 servings.



Recipe