Recipe - Blood Orange Crostata

1 Recipe rich sweet pastry
dough
Raw rice or dried beans for
weighting tart shell

FOR PASTRY CREAM
1 One half cup Milk
4 lg Egg yolks
One half cup Sugar
One fourth cup All purpose flour
1 One half teaspoon Freshly grated orange zest
2 tablespoon Grappa; or to taste
4 Blood oranges
4 small Navel oranges
1/3 cup Orange marmalade

Preheat oven to 425 degrees.

On a lightly floured surface roll out dough into a 15inch round and fit it
into an 11inch tart pan with a removable fluted rim. Trim dough flush with
rim and lightly prick bottom all over with a fork. Chill shell until firm,
about 30 minutes. Line shell with foil and fill with rice or beans. Bake
shell in middle of oven 15 minutes. Remove rice or beans and foil and bake
shell until golden, about 8 minutes more. Cool shell in tart pan on a rack.
Shell may be made 1 day ahead and kept in an airtight container at room
temperature.

Make pastry cream:

In a 1 One half quart heavy saucepan bring milk just to a simmer over moderate
heat. In a metal bowl whisk together yolks, sugar, flour, and zest and add
hot milk in a stream, whisking. Transfer mixture to pan and bring to a boil
over moderate heat, whisking constantly. Simmer pastry cream, whisking
constantly, 1 minute and transfer to a bowl. Whisk in grappa and cool,
stirring occasionally. Chill pastry cream, its surface covered with plastic
wrap, until cold, at least 4 hours, and up to 2 days.

With a sharp knife cut a slice from top and bottom of each orange to expose
flesh and arrange, a cut side down, on a cutting board. Cutting from top to
bottom, remove peel and pith. Cut orange crosswise into thin slices and
drain slices in one layer on several thicknesses of paper towel 15 minutes.

In a small saucepan bring marmalade to a simmer, stirring and force through
a fine sieve into a bowl, pressing hard on solids. Discard solids. Spread
pastry cream evenly in tart shell. Arrange orange slices decoratively over
pastry cream, overlapping them slightly to cover cream, and brush with
marmalade. Crostata may be made 2 hours ahead and chilled, covered. Bring
to room temperature before serving.

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking live Show #9017

Posted to MCRecipe Digest V1 #968 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997