Phil-c wrote:

> Looking for something people here have actually done rather than links
> that no one has actually used .

I liked this one...

Title: Orange Tart
Servings: 8
Category: Desserts Tarts
Source: EMERIL LIVE with Emeril Lagasse - (Show # EM-1G11) - from the TV
FOOD NETWORK

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Ingredients
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Prepared Sweet Pie Dough; (listed below)
1/4 cup fresh orange juice
1 teaspoon grated orange zest
1/2 cup sugar
5 large egg yolks; beaten
1/2 cup heavy cream
3 navel oranges; segmented
1 pint raspberries

SWEET PIE DOUGH:
8 ounces all-purpose flour
= (abt 1 1/2 cups plus 2 tbspns)
1 tablespoon sugar
1/2 teaspoon salt
1 stick cold unsalted butter; cut 1/4" pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

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Instructions
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Preheat the oven to 400 degrees.
On a lightly floured surface, roll out the pie dough to an 11-inch
circle. Transfer to a 10-inch tart pan with a removable bottom and
press the dough against the sides. Refrigerate for 20 to 30 minutes.
Line the 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 the oven and cool
on a wire rack before filling.
Reduce the oven temperature to 350 degrees.
In a mixing bowl, whisk the juice, zest, and sugar to dissolve the
sugar. Whisk in the beaten egg yolks and cream. Pour into the
prepared shell and bake until set, about 30 minutes.
Cool completely then cover and refrigerate until well chilled, at
least 3 hours. Before serving, arrange the orange segments and
raspberries in a concentric pattern around the top of the tart.
Sprinkle lightly with powdered sugar and serve chilled.
For the Sweet Pie Dough: Sift the flour, sugar, and salt into a large
bowl. Using your fingers, work in the butter and shortening until the
mixture resembles coarse crumbs. Add 2 tablespoons of ice water and
work with your fingers until the water is incorporated and the dough
comes together. Add more water as needed to make a smooth dough,
being careful not to over mix. Form the dough into a disk, wrap
tightly in plastic wrap, and refrigerate for at least 30 minutes
before using.
This recipe yields 1 tart, about 8 servings.

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Cheers
Chatty Cathy