There is no one definitive recipe for Elizabethan Orange Tart. However, many recipes for this classic British dessert call for a shortcrust pastry shell filled with a mixture of oranges, sugar, and butter, and baked until golden brown.
Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boilingwater.
Add a cinnamon stick and 1/4 pint cold water.
Scrub the oranges,flute the peel lightly with a citrus zester and slice the fruit thinly,discarding the ends.
Remove pips (seeds), put the orange slices into thesweetened water and leave to soak overnight.
Next day, turn the oranges andtheir liquid into a saucepan.
Cover and cook very gently for about 30minutes.
Carefully turn the slices once they cook.
Lift the cooked orangeslices from the pan one at a time, shaking to let the syrup drip back intothe pan, and put them on a rack to drain and become cold.
Remove thecinnamon stick, then boil the syrup until reduced to a few stickyspoonfuls.
Cool slightly then stir in the 1 tablespoon honey.
Assemble thetart just before serving.
First sprinkle the ground almonds over the baseof the cold pastry shell.
Sweeten and flavour the soft cheese by stirringinto it 1 teaspoon or so of honey and a little each of ground cinnamon andallspice.
Whip the cream, fold in the sweetened and flavoured cheese, thenspoon this mixture into the pastry shell.
Arrange the orange slices on top,overlapping them slightly in decorative circles, and glaze with the gentlyre-warmed syrup.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boilingwater.
Add a cinnamon stick and 1/4 pint cold water.
Scrub the oranges,flute the peel lightly with a citrus zester and slice the fruit thinly,discarding the ends.
Remove pips (seeds), put the orange slices into thesweetened water and leave to soak overnight.
Next day, turn the oranges andtheir liquid into a saucepan.
Cover and cook very gently for about 30minutes.
Carefully turn the slices once they cook.
Lift the cooked orangeslices from the pan one at a time, shaking to let the syrup drip back intothe pan, and put them on a rack to drain and become cold.
Remove thecinnamon stick, then boil the syrup until reduced to a few stickyspoonfuls.
Cool slightly then stir in the 1 tablespoon honey.
Assemble thetart just before serving.
First sprinkle the ground almonds over the baseof the cold pastry shell.
Sweeten and flavour the soft cheese by stirringinto it 1 teaspoon or so of honey and a little each of ground cinnamon andallspice.
Whip the cream, fold in the sweetened and flavoured cheese, thenspoon this mixture into the pastry shell.
Arrange the orange slices on top,overlapping them slightly in decorative circles, and glaze with the gentlyre-warmed syrup.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
