Orange Drizzled Grape Tartlets Recipes

ORANGE-DRIZZLED GRAPE TARTLETS

Steps:

• Preheat oven to 350°. Cut cookie dough into twelve slices, about 3/4 in. thick. On ungreased baking sheets, pat each slice to form 1/2-in.-thick circles. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely., Meanwhile, in a small bowl, beat cream cheese, confectioners' sugar and vanilla until blended. Spread over cookie crusts. Top with grapes., In a microwave-safe dish, microwave marmalade, covered, on high 15-20 seconds or until warmed. Drizzle over grapes.

VANILLA ORANGE TART

Steps:

• In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened.
• Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
• In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside.
• In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
• In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
• A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
• Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
• Pour the strained custard into the tart shell and refrigerate for 1 hour, until set.
• In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
• Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup.
• Place the tart back in the refrigerator for another hour, or until the candied oranges are set.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

GRAPE-VANILLA TARTLETS

Steps:

• 1/2 vanilla bean
• 1 1/2 cups whole milk
• 1/3 cup sugar
• Pinch of salt
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter
• Make the pastry cream: Split the vanilla bean lengthwise and scrape out the seeds with a paring knife. Combine the milk, sugar, vanilla seeds and pod, and the salt in a medium saucepan. Bring to a simmer over medium heat, then remove from the heat.
• Whisk the egg yolks in a medium bowl, then whisk in the cornstarch until smooth. Slowly whisk about half of the hot milk mixture into the egg yolk mixture, then pour back into the saucepan with the remaining milk; cook over medium-high heat, whisking, until a few bubbles break the surface and the mixture is thick like pudding, about 2 minutes. Remove from the heat and discard the vanilla pod. Transfer the pastry cream to a bowl; whisk in the butter, then continue whisking until the mixture cools slightly, about 10 minutes. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming; refrigerate until completely cooled, about 1 hour.
• Meanwhile make the tartlets: Bake the pastry shells as the label directs; use a fork to remove the centers. Brush the top rim of the shells with the melted butter, sprinkle lightly with the sugar and return to the oven until the sugar is slightly golden, about 5 minutes. Transfer the shells to a rack to cool completely.
• Whisk the jelly, brandy, lemon juice and water in a small skillet until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, about 3 minutes. Remove from the heat and let cool slightly, about 5 minutes.
• Spoon the pastry cream into the shells. Top with the grapes and drizzle with the jelly mixture.

ORANGE & CHOCOLATE DRIZZLE TART

Steps:

• Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6.
• Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool.
• Strain the orange juice, then measure 250ml into a heavy-based saucepan. Add the cream and bring to the boil. Strain again if necessary. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook gently for about 10 mins over a low heat, whisking frequently until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set.
• Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.

SEVILLE ORANGE TARTLETS AND CURD

Steps:

• To prepare the pastry, combine flour and butter in a small bowl, and place in freezer for 10 minutes. With a food processor, pulse mixture until it resembles coarse bread crumbs. While running the processor, gradually pour 5 tablespoons juice down feed tube until mixture forms a ball. Turn pastry onto a sheet of plastic wrap. Pat into a flat disk. Enclose disk in wrap, and refrigerate.
• To prepare the orange curd, beat eggs, yolks and sugar in a wide, shallow saucepan until smooth. Add butter, orange juice and zest. Place over low heat, and stir constantly until butter has melted and mixture has thickened. (If mixture begins to curdle, place bottom of pan in cold water, and beat vigorously.) Remove thickened curd from heat, and pour through a fine strainer into a bowl. Set aside to cool.
• Heat oven to 400 degrees. On a lightly floured surface, roll out pastry to about 1/8 inch. With a 3-inch-diameter fluted cutter, cut 24 disks, rerolling and cutting scraps if necessary. Press disks into two tartlet pans with 12 2 1/2-inch indentations. Put a heaping teaspoonful of orange curd into each tartlet. Curd will spread as it cooks. (Refrigerate any remaining curd to use on breads and pastries.)
• Bake tartlets until pastry is lightly browned, 8 to 10 minutes. Remove from heat, and transfer tartlets to a cooling rack with a small spatula. Serve at room temperature.

GRAPE TART

Steps:

• Make pastry cream:
• Whisk together yolks and 1/2 of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat. Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick. Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered round of wax paper, until cold, about 1 hour.
• Make tart:
• Preheat oven to 425°F while pastry cream chills.
• Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles. Brush 1/3 inch of edges lightly with water and fold in borders. Brush off excess flour and press borders with back of a fork to seal. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork. Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
• Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
• Spread pastry cream in shells with a spatula and top with grapes.

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
• Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
• While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.