Fresh Orange Tart With Lemon Cream Recipes
FRESH ORANGE TART WITH HAZELNUT CRUST
Provided by Dorie Greenspan
Categories Fruit Juice Egg Dessert Bake Christmas Hazelnut Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For orange filling:
- Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices.
- Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 180°F, about 5 minutes. Remove from heat. Add gelatin mixture and stir until dissolved. Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140°F, about 10 minutes.
- With blender running, add room-temperature butter 2 pieces at a time and process until blended. Continue blending 3 minutes longer.
- Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. Cover and chill overnight.
- For crust:
- Butter 9-inch square tart pan with removable bottom. Finely grind flour, sugar, nuts, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick). Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.
- Preheat oven to 375°F. Bake crust until golden brown, about 20 minutes. Cool crust completely on rack. (Crust can be made 1 day ahead. Store airtight at room temperature.)
- Stir orange filling to loosen. Spoon enough chilled orange filling into crust to fill completely. Chill tart at least 1 hour and up to 4 hours. Garnish with candied blood orange slices. Drizzle oranges with some of syrup. Serve cold.
FRESH ORANGE TART WITH LEMON CREAM
French fruit tarts are simple to make and let the flavor of the fruit shine through. Posted for Zaar World Tour 2006 Found on the internet.
Provided by Charlotte J
Categories Tarts
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 484.5, Fat 24.7, SaturatedFat 6.3, Cholesterol 52.9, Sodium 170.2, Carbohydrate 60.6, Fiber 2.5, Sugar 31.9, Protein 6.7
LEMON TART WITH FRESH BERRIES
Looking for a special occasion summer dessert? This tart features an exquisite lemon filling and is topped with fresh berries--simply delicious!
Provided by jackie
Categories Fruit Tarts
Time 5h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
- Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
- Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
- Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
- Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
- Once custard has set, top with fresh berries and lightly dust with powdered sugar.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 62.9 g, Cholesterol 188.1 mg, Fat 28 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 28.1 mg, Sugar 29.4 g
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