Thursday, February 9, 2012

Glazed Orange Tart (recipe, pareve)

Glazed orange candy in a crust!
Prep time: 35-40 minutes   Baking time: 35 minutes
10” par-baked sugar crust            
2 large naval oranges- bright orange       
¼ cup sugar                   
¼ cup orange liqueur               
½ cup tart orange marmalade
2 large jelly roll pans lined with baking parchment
Pastry brush
Cooling rack       
  1. Preheat oven to: 450 F.
  2. Rinse oranges. Remove all labels. Slice oranges very thinly. Remove all pits. Arrange orange slices in a single layer in jelly roll pans. Sprinkle sugar and orange liqueur over slices. Place in oven and bake 15 minutes. (Watch oranges carefully. If they begin to brown too quickly, reduce heat to 400 F. and continue baking.) When oranges have browned on one side, turn them over with a fork and bake five minutes longer. Remove them from oven. Cool slightly. Carefully, cut orange slices in half.
  3. Place tart shell on baking sheet.
  4. Arrange orange slices in overlapping circles in tart shell.
  5. Melt marmalade in microwave or over low heat in a saucepan. Brush it over orange slices. Bake five minutes. Reduce heat to 350 F. Bake tart 30 minutes longer. Cool on rack.
Note: The orange rind will cut more easily if you use a serrated knife to cut it.

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