Serves 8
Pastry:
7 1/2 oz flour
1 tablespoon sugar
A pinch of salt
4 oz chilled, and diced unsalted butter
2 tablespoons orange juice
Filling:
12 oz cream cheese
3 1/2 oz sugar
2 large eggs, beaten,
1 tablespoon orange rind
Approximately 7 oz fruit (strawberries should be thinly sliced)
Glaze:
3 tablespoons apricot or strawberry jelly
1 tablespoon lemon juice
- Mix the flour, sugar and salt and then rub in the diced butter using your fingertips, until the mixture resembles fine crumbs
- Add the orange juice and mix to bind the ingredients together. (use more orange juice if necessary)
- Place the mixture in your hands and shape it into a flat disc, then wrap and chill for 10 minutes
- Roll out the dough between two sheets of nonstick parchment paper and roll out
- Place dough in the tart pan and spread out with your fingers until the bottom and sides are are covered with dough (the sides should have twice the dough as the bottom)
- Prick the bottom of the pastry with a fork, cover and chill in the freezer for 30 minutes
- Preheat oven to 400 degrees
- Line the pastry shell with parchment paper and fill with pie weights
- Bake for 10 minutes, or until just firm, then remove the paper and weights and bake for 8 to 10 minutes longer. (until lightly browned)
Remove from oven and cool completely - Lower oven to 350 degrees
- In another bowl, beat the cream cheese, and sugar until smooth and creamy
- Add eggs and orange rind
- Pour into the cold pastry shell
- Bake for 30 minutes, or until just set
- Let cool before unmolding. (In the picture I did not unmold mine. As I have mentioned in the past, I have bad luck with crusts. I will unmold it when it is time to eat it)
- Arrange fruit on top
- For the glaze, heat the jam and lemon juice until runny
- Brush gently over fruit
- Chill for 1 hour before serving
-Queenie Cuisine
No comments:
Post a Comment