Orange custard tart - country cooking
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Orange custard tart - country cooking
  Tarts    Orange    Custard  
Last updated 6/12/2012 12:45:37 AM. Recipe ID 5498. Report a problem with this recipe.
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      Title: Orange custard tart - country cooking
 Categories: Tarts, Desserts
      Yield: 8 Servings
 
MMMMM-----------------------GLAZED ORANGES----------------------------
      2 sm Oranges
    2/3 c  Orange marmalade
      2 tb Orange juice

MMMMM-------------------------TART SHELL------------------------------
      1 c  Unsifted all-purpose flour
      2 tb Sugar
    1/3 c  Butter or margarine,
           -softened
      1 lg Egg

MMMMM----------------------CUSTARD FILLING---------------------------
    1/2 c  Sugar
    1/3 c  Cornstarch
    1/4 ts Salt
      2 c  (1 pint) half-and-half
      2 lg Eggs
  1 1/2 ts Grated orange rind
 
  1. Prepare Glazed Oranges: Cut unpeeled oranges across into thin
  slices; cut slices in half. In medium-size skillet, heat marmalade
  and orange juice. Add half of oranges to marmalade; cook until
  glazed, turning once-15 to 20 minutes in all. Remove oranges to
  lightly oiled plate; chill. Repeat with remaining oranges. Reserve
  marmalade mixture.
  
  2. Prepare Tart Shell: Heat oven to 400'F. In medium-size bowl,
  combine flour and sugar. Stir in softened butter and the egg until
  mixture forms a ball. Press into 9-inch fluted tart pan with
  removable bottom. Bake 10 minutes. Reduce oven temperature to 350F.
  Bake 10 minutes longer or until golden brown. Cool shell completely
  on wire rack.
  
  3. Prepare Custard Filling: In 1-quart saucepan, combine sugar with
  cornstarch and salt. Stir in half-and-half, Heat mixture to boiling
  over medium heat, stirring constantly. Cook 1 minute longer. In small
  bowl, lightly beat eggs. Quickly stir about a quarter of hot custard
  mixture into eggs, then return egg mixture to saucepan and heat just
  to boiling; remove from heat immediately and stir in grated orange
  rind.
  
  4. Turn filling into tart shell. Cool 30 minutes; cover and
  refrigerate. just before serving, remove pan rim from tart; place
  tart on serving plate. Arrange orange slices on top of filling.
  Glaze=7F with reserved marmalade. Refrigerate any leftover tart.
  
  Country Cooking/Summer/94  Scanned & fixed by Di and Gary
 




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Recipe ID 5498 (Apr 03, 2005)

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