GLAZED ORANGES
2 small oranges
2/3 cup orange marmalade
2 tbsp orange juice
TART SHELL
1 cup unsifted all-purpose flour
2 tbsp sugar
1/3 cup butter or margarine, softened
1 large egg
CUSTARD FILLING
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp salt
2 cup (1 pint) half-and-half
2 large eggs
1 1/2 tsp grated orange rind
A Recipe for
Orange Custard Tart - Country Cooking
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This is a recipe for Orange Custard Tart - Country Cooking from the recipe cookbook of Recipes-to-go (Fruit)
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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
Serves: 8
Orange Custard Tart - Country Cooking Recipe brought to you by Recipes To-Go