Tuesday, December 31, 2002
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Raspberry-Topped Orange Tartlets
Bon Appétit June 1987
in Pecan Pastry
2 egg yolks
1/4 cup sugar
1/4 cup strained fresh orange juice
2 tablespoons minced orange zest
1 tablespoon strained fresh lemon juice
3 tablespoons well-chilled unsalted butter, cut into small pieces
1 1/2 tablespoons Cointreau or other orange liqueur
1 cup unbleached all-purpose flour
1/2 cup pecans (2 ounces), finely ground
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) well-chilled unsalted butter, cut into
1 1/2 tablespoons (about) well-chilled whipping cream
1/2 cup currant, raspberry or strawberry jelly
1 basket fresh raspberries
For curd: Whisk eggs and yolks in heavy small non-aluminum
saucepan until foamy. Whisk in sugar, orange juice, orange zest and lemon juice. Stir over
low heat until mixture thickens and leaves path on back of spoon when finger is drawn
across, about 15 minutes. Remove pan from heat. Whisk in butter. Blend in Cointreau. Cool
completely. Cover and refrigerate. (Can be prepared 3 days ahead.)
For pastry: Combine flour, pecans, sugar and salt in
processor. Cut in butter using on/off turns until mixture resembles coarse meal. With
machine running, slowly add enough cream to moisten dough. Process until dough forms ball.
Flatten into disc. Wrap in plastic and refrigerate 30 minutes.
Divide dough in 8 pieces. Flatten 1 piece to disc (cover and
refrigerate remainder). Roll between sheets of waxed paper to 1/4-inch-thick round; peel
off paper. Fit into fluted 3 1/2-inch-diameter, 1-inch-deep tartlet mold. Trim edges. Repeat
with remaining dough. Refrigerate 30 minutes.
Position rack in center of oven and preheat to 375 degrees F. Pierce dough
with fork. Bake until brown, about 10 minutes. Cool in molds on rack 10 minutes. Unmold
and cool completely. (Can be prepared 1 day ahead. Wrap in plastic and store in airtight
For glaze: Combine jelly and sugar in heavy small saucepan
over low heat. Stir to dissolve sugar. Increase heat and boil 3 minutes, stirring
occasionally. Cool to room temperature.
To assemble: Half fill each tartlet with curd. Arrange
raspberries over curd, covering completely. Brush raspberries with glaze. (Can be
assembled 30 minutes ahead and refrigerated.
Index - Pie Recipe
Basic Pie Crust