Fresh Orange Tart With Lemon Cream

Recipe by Charlotte J
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425 degrees.
  • Unfold the pastry and cut out a 10 or 11-inch circle. (use a 10-inch tart pan like a cookie cutter to cut out the circle.).
  • Place the circle on a baking sheet that is lined with parchment paper.
  • Prick the base all over with a fork and place in the refrigerator for 15 minutes.
  • Beat the egg, remove the base from the fridge and brush with the beaten egg.
  • Place in the oven and bake for 10 minutes.
  • Cover the pastry round with another baking (cookie) sheet to weigh it down so that the base will stay flat and cook for another 5 minutes.
  • Remove from oven and allow to cool completely.
  • While the base is baking, zest one of the oranges.
  • Then remove the skin from both of the oranges and cut into thin slice.
  • Toss the orange slices with 1 tablespoon of the sugar.
  • Pour 1/3 cup water into a small saucepan and stir in the remaining 7 tablespoons of sugar.
  • Place over medium heat and cook, stirring occasionally to melt the sugar.
  • Add the reserved zest and cook for 10 minutes.
  • Using a slotted spoon, remove the zest from the sugar syrup and place on parchment paper to dry.
  • Mix the lemon curd and mascarpone together.
  • To serve:
  • Just before serving, spread the cooled base with the lemon/cheese mixture.
  • Arrange the oranges on top and sprinkle with the candied orange zest.
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