Recipe - Orange Custard Tart - Country Cooking

GLAZED ORANGES
2 small Oranges
2/3 cup Orange marmalade
2 tablespoon Orange juice

TART SHELL
1 cup Unsifted allpurpose flour
2 tablespoon Sugar
1/3 cup Butter or margarine,
softened
1 lg Egg

CUSTARD FILLING
One half cup Sugar
1/3 cup Cornstarch
One fourth teaspoon Salt
2 cup (1 pint) halfandhalf
2 lg Eggs
1 One half teaspoon Grated orange rind

1. Prepare Glazed Oranges: Cut unpeeled oranges across into thin slices;
cut slices in half. In mediumsize skillet, heat marmalade and orange
juice. Add half of oranges to marmalade; cook until glazed, turning once15
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 mediumsize bowl, combine
flour and sugar. Stir in softened butter and the egg until mixture forms a
ball. Press into 9inch 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 1quart saucepan, combine sugar with
cornstarch and salt. Stir in halfandhalf, 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~ with reserved marmalade.
Refrigerate any leftover tart.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

Posted to MCRecipe Digest V1 #538 by Bobbi Zee zpegasus@tsrcom.com on
Mar 23, 1997