Navel Orange Tart with
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
4 h.
Preparation
ready in 5 h. 5 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 Pie crust (prepared)
- ¼ cup Orange juice
- 1 tsp grated Orange zest
- ½ cup sugar
- 5 egg yolks (beaten)
- ½ cup heavy cream
- 2 naval Oranges (sliced into rounds)
- 1 cup Orange juice
- ¾ cup sugar
Preparation steps
1.
Preheat oven to 400°F
2.
Line pie shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the paper and weights and bake until golden brown, 10 to 15 minutes. Remove from oven and allow to cool on wire rack before filling.
3.
Reduce oven temperature to 350°F
4.
In a large bowl add orange juice, zest and sugar. Whisk until sugar is dissolved. Whisk in beaten egg yolks and cream. Pour mixture into prepared shell and bake until set, about 30 minutes.
5.
Meanwhile, in a medium saucepan, add sliced oranges, orange juice and sugar. Stir well and simmer over low heat for 15 minutes or until mixture is thickened, stirring occasionally. Remove pan from heat and strain orange slices, set aside.
6.
Cool completely on a wire rack then refrigerate until well chilled, at least 3 hours. Before serving arrange the orange mixture evenly across the top of tart.
7.
Sprinkle lightly with powdered sugar and serve immediately.
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