Oranges
Johann Wilhelm Weinmann
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Orange Almond Tart

“From [1362] on, pies and tarts in one form or another are part of virtually every written record of food, through the Middle Ages and into more recent centuries.”
~ Richard Sax, in 'Classic Home Desserts

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

 
Citrus Vase
John Park
Buy This Art Print At AllPosters.com

Orange Almond Tart
Gourmet Archives

 Pâte sucrée
1/2 cup unsalted butter, softened
1/3 cup sugar
2 large eggs
1 cup blanched whole almonds, ground
2 tablespoons flour
6 navel oranges
1 tablespoon sugar
1 tablespoon orange-flavored liqueur
1/2 cup sieved sweet orange marmalade
2 tablespoons orange-flavored liqueur
Toasted sliced almonds

 Make pâte sucrée. Roll dough into a round 1/8 inch thick on a floured surface, fit it into a 9 1/2-inch flan pan with a removable fluted ring and
crimp the edge decoratively. Prick the bottom of the shell with a fork and
chill shell for 1 hour. Line shell with wax paper, fill paper with raw rice
and bake shell in lower third of preheated 425 degrees F. oven 10 minutes. Remove rice and paper carefully. Bake shell 10 to 15 minutes more or until
it is golden, and let it cool on a rack.
In a bowl with electric mixer cream together the butter and 1/3 cup sugar. Add the eggs,  one at a time, ground almonds and flour and combine the mixture well. Spread mixture evenly in shell and bake tart in the middle of
a preheated 350-degree F. oven 20 to 25 minutes or until mixture is golden brown. Let tart cool and remove sides of pan.
Working over a bowl peel the oranges and remove pith and any remaining white membrane. Section the oranges into the bowl, following the natural delineation of each section and cutting between the membranes. Squeeze
the juice from the membrane and pulp over the sections, sprinkle oranges with the 1 tablespoon sugar and 1 tablespoon orange-flavored liqueur and
chill them, covered, for at least 2 hours. Transfer oranges with a slotted
spoon to a plate and pat them dry.
In a stainless steel or enameled saucepan combine 1/2 cup sieved sweet orange marmalade and 2 tablespoons orange-flavored liqueur and bring to boil. Boil 3 minutes, let cool 1 minute. Brush tart with some glaze, arrange orange sections in concentric circles on it, brush with more glaze.  Garnish with toasted sliced almonds. Chill.
 

Index - Pie Recipe Archives
Basic Pie Crust Recipes
Recipe Archives Index