Best Fresh Orange Clove Tart Recipes

FRESH ORANGE TART WITH LEMON CREAM

Steps:

• Preheat the oven to 425 degrees.
• Unfold the pastry and cut out a 10 or 11-inch circle. (use a 10-inch tart pan like a cookie cutter to cut out the circle.).
• Place the circle on a baking sheet that is lined with parchment paper.
• Prick the base all over with a fork and place in the refrigerator for 15 minutes.
• Beat the egg, remove the base from the fridge and brush with the beaten egg.
• Place in the oven and bake for 10 minutes.
• Cover the pastry round with another baking (cookie) sheet to weigh it down so that the base will stay flat and cook for another 5 minutes.
• Remove from oven and allow to cool completely.
• While the base is baking, zest one of the oranges.
• Then remove the skin from both of the oranges and cut into thin slice.
• Toss the orange slices with 1 tablespoon of the sugar.
• Pour 1/3 cup water into a small saucepan and stir in the remaining 7 tablespoons of sugar.
• Place over medium heat and cook, stirring occasionally to melt the sugar.
• Add the reserved zest and cook for 10 minutes.
• Using a slotted spoon, remove the zest from the sugar syrup and place on parchment paper to dry.
• Mix the lemon curd and mascarpone together.
• To serve:.
• Just before serving, spread the cooled base with the lemon/cheese mixture.
• Arrange the oranges on top and sprinkle with the candied orange zest.

FRESH ORANGE TART

Steps:

• Slice the oranges thinly.
• In a saucepan combine the water & granulated sugar & heat, stirring until the sugar has dissolved, then add the orange slices. Reduce the heat & simmer for 30 minutes.
• Remove the orange slices to a sheet of parchment paper.
• Put the flour in a mixing bowl, then add the butter & rub with your fingertips until it resemples coarse breadcrumbs.
• Stir in ONLY 1/4 cup of superfine sugar, combining well.
• In another container, whisk the whole egg, then add it to the flour mixture, stirring until the mixture starts to form a dough. Then, with lightly floured hands, bring the mixture together & knead it briefly.
• Roll out the dough on a lightly floured surface & use the dough to line a 14" by 4 1/2" oblong, loose-bottomed tart pan. Chill this pastry for 20 minutes.
• Preheat the oven to 375 degrees F & place a heavy baking pan in the oven to heat.
• Line the pastry with parchment paper & fill it with pastry weights (or dry beans), then place it on the preheated baking pan & bake for 20 minutes.
• Remove the paper & the weights, then return it to the oven for another 5 minutes, or until the base is baked & crisp. Leave it in the pan & put it on a wire rack to cool.
• In a saucepan, heat the milk until ALMOST boiling.
• In a mixing bowl beat the 2 egg yolks, the remaining 1/4 cup of superfine sugar, cornstarch & vanilla extract, along with 2 or 3 tablespoons of the hot milk, until smooth.
• In a steady stream, pour in the rest of the milk, stirring all the time.
• Return the mixture to saucepan & cook, stirring, until thickened, then remove from the heat & cool thoroughly, stirring occasionally to stop a skin from forming over the top.
• When the mixture is cold, spoon the custard into the pastry shell & make sure the surface is level before arranging the orange slices on the top.