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Sicilian Orange Tart
Serves 8 to 10 people
For the Crust:Ingredients:
For the Filling:Ingredients:
To prepare:Preheat the oven to 350 degrees Fahrenheit.
For the crust, grate the orange zest using a light pressure on the grater so as not to dig into the white pith, which is bitter. Make the pastry shell by placing the flour, sugar, butter, egg yolks, orange zest, and salt in a food processor and running it until the ingredients are well mixed. Add the ice water and run the processor again until a dough is formed. If the mixture is too dry and does not hold together, add a little more ice water, 1 teaspoon at a time.
Remove the dough from the bowl of the processor (carefully taking out the blade first) and place it on the removable bottom of a shallow 11-inch tart pan. Using a rolling pin, roll out the dough until it is no more than 1/4 -inch thick, allowing the dough to extend over the edge. Slide the dough and tart pan bottom off the edge of the work surface, placing a hand under the metal bottom, and lower it into the outer ring of the tart pan. Press the dough against the sides of the pan and trim the overhang.
Cover the dough with a sheet of aluminum foil and weight it with some rice or dried beans. Place the tart pan in the preheated oven and bake for 10 minutes. Remove the foil with the rice and beans and bake uncovered for another 10 minutes.
While the crust is baking, make the filling. Put the eggs and sugar in the bowl of a mixer. Beat at high speed until pale yellow ribbons form, 2 to 3 minutes. Reduce the speed of the mixer and slowly pour in the orange juice.
Pour the mixture into the baked crust and place the tart in the oven. Bake until the top is browned and the filling appears firm when the pan is shaken gently, about 40 minutes. Allow the tart to cool completely before serving. I prefer it after it has been chilled in the refrigerator.
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