ChattyCathy wrote:
> 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
>
> ---
> Ingredients
> ---
> 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
>
> ---
> Instructions
> ---
>
> 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.
>
Thanks CC to be honest I have not made anything like you suggest in
ages. But have saved this for an experiment later on
What is emerging re the surplus oranges and now mandarins are starting
to come on as well and they are sweet and tasty and all organic No
chems used except occasional bit of white oil
Any way preserving is on the agenda NOT Jams or marmalades
our retired bakers wife and he apparently are dab hands as preserving
and now I can get rid of heaps of jars that have been accumulated
over a few years .
As I type the fire is lit under a rather large distilling vessel
200 gals (half filled ) that we use for distilling essential oils
and sterilising away happily . Better half will today cut up into
quarters and slices under directions of the person mentioned above
When I get home tonight will provide the recipe she /method she is using .
Even more are to be picked up as we had some dreadful winds here
last 24 48 hours and a lot of fruit is now on the ground
On the week end some folks from a refuge in another district
will arrive and go home with some boxes of decent food
As well as the Oranges and lemons mandarins
heaps of spinach Parsley Radishes pak choy Chinese cabbage
pots of mint and a large ugly Cucumber thing that grows in about
6 weeks to a giant veggie Bumps all over it white to yellow flesh
but used in soups and stews no idea where I got the seeds
but went into a rough corner in an old poultry pen and has gone mad
Climbing vine and they look like loofahs a bit ?
The local Ag botanist also had no clue what it was .
But tastes great and grows in every soil be it hungry or rich soil
Back to the citrus some grog will also be produced
a 700 ml bottle of Cointrou (sp) ? sells for $51 here
The x baker also is a bit of a home brewer as well
and states he has a special yeast perfect for cointrou
and his brew last night over crushed ice and topped up with his home
made champers ------- went down well but this morning is kicking like a
mule wearing old style rugby boots --------- wont touch *THAT* again
Might give some to a certain camels off spring < wink>
it is a mongrel of a thing like its dad was