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Orange-Clove Tart




Source of Recipe


Short & Sweet, Barnard






List of Ingredients



• 17oz puff pastry
  
• 6 small seedless oranges, peeled and cut crosswise into thin slices
  
• 5 tbl granulated sugar
  
• 2 tsp ground cloves
  
• 2 tbl salted butter, cut tino small peices
  
• 1/2 cup orange marmalade
  
• 1 tbl Grand Marnier or Cointreau
  






Instructions



1. Preheat the oven to 400 degrees. On a slightly floured surface, roll each of the 6 pastry shells into a -inch circle. Place on a large baking sheet. arrange the oranges in an overlapping circle on the pastry.
   
2. In a small dish, combine the sugar and cloves. Sprinkle each pastry and fruit with slightly less than 1 tbl of the clove sugar. Scatter the butter evenly over top of the fruit. Bake until the pastry is crisp and golden brown and the topping is bubbly, about 15 minutes.
   
3. Meanwhile, in a small an, heat the marmalade with the liqueur until melted. Brush over the baked tarts. Serve the warm tarts or at room temperature.